chef / owner Charlie Palmer

executive chef Gabriele Carpentieri

executive pastry chef Renaud Besnard
tasting menu

Yellowfin Tuna Tartare

spring vegetable vinaigrette, sea bean, tarragon, ossetra caviar

Maine Lobster Cavatelli

black truffle, ricotta, sugar snap peas

Nova Scotia Halibut

minted peas, clams, shiitake, fumet broth

Double R Ranch NY Strip

pomme pure, spring pods, jalapeo demi-glace

Wild Strawberry Meringue

wild strawberries, yogurt sorbet, raspberry marmalade

five course menu $125

optional wine pairing $80
chefs seven course menu $148
available until 9:30pm with full participation of the table
first course

Artichoke Salad
kale, toasted almonds, mint aoli

Asparagus Vinaigrette
hens egg, white chicory, meyer lemon

Yellowfin Tuna Tartare

spring vegetable vinaigrette, sea bean, tarragon, ossetra caviar

Black Bass Tartare

grapefruit, purple radish, meyer lemon, olive oil

Wagyu Beef Carpaccio

endive, caramelized onion, blue cheese, buckwheat cracker

Macerated Strawberry + Foie Gras Torchon

champagne gele, strawberry compote, brioche toast

Vichyssoise
spicy potato chip, watercress, chive

Tagliatelle
ramps, shaved asiago, chervil, preserved lemons

Maine Lobster Cavatelli

black truffle, ricotta, sugar snap peas
main course

Crispy Branzino
fennel, swiss chard, tomatillo, sweet + sour sauce

Scottish Salmon
asparagus risotto, lemon confit, scallion, salmon roe

Nova Scotia Halibut

minted peas, clams, shiitake, fumet broth

Poached Maine Lobster

carrots, lemongrass, white asparagus, plums, paprika oil ($10 supplement)

Roasted Free-Range Chicken Breast

portobello mushroom, cipollini onion, guanciale, marjoram

Moulard Duck Magret

black trumpets, pickled muscat grapes, cannellini beans

Lamb Loin
charred spring onion, graffiti eggplant, tzatziki

Double R Ranch NY Strip

pomme pure, spring pods, jalapeo demi-glace

three course menu $96

two savory one dessert