Menu Examples.
Starter
Tuna Tataki with Yuzu & Avocado
Seared sashimi-grade tuna, citrus-soy glaze, avocado purée, pickled daikon, sesame tuile.
Velouté of Cauliflower & Truffle
Silky cauliflower soup, black truffle essence, chive oil, parmesan crisp.
Charred Eggplant Carpaccio
Smoked eggplant slices, pomegranate seeds, tahini drizzle, microgreens.
Mediterranean Quinoa Salad
Tri-color quinoa, roasted peppers, cucumber, heirloom tomatoes, lemon-tahini dressing
Entrée
Miso Black Cod with Foraged Greens
48-hour miso-marinated black cod, shiitake dashi, charred baby bok choy, ginger scallion oil.
Duck à l’Orange Moderne
Crispy duck breast, blood orange reduction, braised endive, pomme purée.
Seared Salmon with Green Goddess Vegetables
Pan-seared salmon, asparagus, zucchini ribbons, avocado-herb emulsion.
Cauliflower “Risotto” with Wild Mushrooms
Creamy cauliflower rice, king oyster mushrooms, aged balsamic, truffle oil.