my table

Sweet Potato Agnolotti

Sage cream, brown butter,

prosciutto, fried sage

Spiced Pavlova

Cardamom poached pears, lemon curd, vanilla chantilly cream

Steak Frites

New York strip, shoestring fries,

entrecôte sauce

Pistachio Olive Oil Cake

Amaretto olive oil cake, pistachio buttercream, blackberry compote

Lobster Bisque

Tarragon lobster bisque, beurre monte poached meat, aleppo pepper

Duck Confit

17 hour cook in rendered duck fat,

brussel sprouts, mustard chicken jus

Duck Ragu

Braised duck breast, fresh pappardelle,

pecorino romano

Nigiri

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