Four-Course Menu
Optional supplemental caviar course:
Royal Kaluga caviar, smoked sturgeon, beet panna cotta
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Watermelon tartare, radish, shiso, finger lime
Stracciatella tart, persimmon, hazelnut, long pepper
Crudo of Spanish mackerel, Concord grape, lovage
Rossotti Ranch vitello tonnato, caper, Parmesan, olive
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Acquerello risotto, parsnip, kumquat, cocoa nibs
Heirloom and sungold tomato cappelletti, basil, diavolicchio
Ridged pasta with faux “foie gras,” black truffle, and Marsala
Braised lamb bottoni, Jimmy Nardello pepper, olive, nepitella
Optional supplemental pasta course:
Handmade tajarin tossed with “burro fuso,” shaved white truffles
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“Dry-aged” kohlrabi, Tierra Farms polenta, Cipolline onion,
Hen of the Woods, vegetable Bordelaise
Turbot, Matsutake, Umbrian barley, Lacinato kale, red wine jus
Ibérico pork loin, cape gooseberry, turnip, rainbow chard, Sherry jus
Optional supplemental main course:
A5 Wagyu beef, charcoal-roasted celery root, Chanterelle mushroom
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Optional supplemental cheese course:
An unusual selection of Italian cheeses and condiments
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Arborio rice torta, green apple, cardamom, saba
Mango with coconut, tapioca and vanilla
Vanilla crème fraîche panna cotta, preserved apricot, Dulcey chocolate
Valrhona dark chocolate with raspberry and vanilla
Price Per Person $185 Wine Pairing $115
A 20% service charge and a 4% surcharge for employee benefits will be added to all sales
Chef/Owner: Suzette Gresham Chef de Cuisine: Gonzalo Agliozzo
Pastry Chef: Theron Marrs