Oyster Velouté $28.00 Chilled Kumamoto oysters in a delicate champagne velouté, finished with Ossetra caviar and micro chervil seafoodgluten-freechef's selection
Foie Gras Torchon $34.00 House-cured Hudson Valley foie gras with Sauternes gelée, brioche toast, and black truffle shavings signatureindulgent
Burrata & Heritage Beet $22.00 Whipped burrata on a canvas of roasted golden and candy-stripe beets, aged balsamic, candied walnuts, and fresh basil oil vegetarianseasonal
Seared Diver Scallop $26.00 Single seared U-10 scallop atop celery root purée, crispy capers, and a brown butter citrus emulsion seafoodgluten-freelight
Tasting of Heirloom Tomatoes $19.00 A mosaic of tri-color heirloom tomatoes with burrata snow, aged sherry vinaigrette, and smoked sea salt veganseasonallight
