TEN

$185
excluding noted items as SUPPLEMENTS

-

EGG CAVIAR
soft poached egg, lemon crème fraÎche, sturgeon caviar

 

SEARED FOIE GRAS
rhubarb, almond and cardamom granola, blood orange syrup

 

WEISER FARMS CELERIAC
king trumpet mushroom, escarole velouté

 -

STONINGTON MAINE DIVER SCALLOP
artichoke, buddha’s hand, stinging nettle emulsion

or

BLACK TRUFFLE RISOTTO
aged acquerello rice, mascarpone, shaved black truffles
$65 supplement

 

CHEF’S SELECTION OF FISH
SEASONAL PREPARATION

 -

BRAISED LAMB SHANK AGNOLOTTI
morel mushrooms, borage leaves

 

PRIME BEEF RIB EYE CAP
braised beef cheek, potato boulangère, carrots, dijonnaise, sauce bordelaise
$65 supplement to substitute with Japanese Wagyu Beef

 -

“ST. AGUR”
blackberry jam, peppered honey, watercress

 

CHOCOLATE NUTELLA CRUNCH
hazelnut praline, toasted barley ice cream

 -

LISA CHERIMOYA
cara cara orange and almond milk granité

 
 

 

Wine Pairing  $175

 

$220 With A Signed Copy of Chef's Cookbook. "In Pursuit Of Excellence" 

The "10" Menu Is For The Entire Table and Is Available To Be Ordered Until 10:00PM