
Sage cream, brown butter,
prosciutto, fried sage

Cardamom poached pears, lemon curd, vanilla chantilly cream

New York strip, shoestring fries,
entrecôte sauce

Amaretto olive oil cake, pistachio buttercream, blackberry compote

Tarragon lobster bisque, beurre monte poached meat, aleppo pepper

17 hour cook in rendered duck fat,
brussel sprouts, mustard chicken jus

Braised duck breast, fresh pappardelle,
pecorino romano

Salmon, toro, yellowtail

*Photo credits to Eda Elmas
“It wasn’t about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.”
Thomas Keller