APPETIZERS
“Paramount Caviar” flight
165
Smoked Trout Roe – Salmon Roe – Hackleback California Sturgeon
Little Neck Clams
19
Leek and Saffron Cream – Charred Serrano Chilis – Crispy Leek and Ginger
Charcuterie Board
30
Chef Selection of Cured Meats, Cheeses and Seasonal Jam
Beef cheeks “Perogies”
17
Braised Beef Cheeks-Potatoes-Parmesean Cheese-Seasonal Mushrooms-Creme and Chives
Wagyu carpaccio
21
Fresh Greens – Truffle Oil – Crispy Shallots – Yuzu
ROASTED AND PICKLED BEET SALAD
17
Preserved Myer Lemon Stracciatella – Verbena Gelée – Haricot Vert – Edible Flowers – Candied Smoked Georgia Pecans
Maine Lobster Salad
26
Poached Lobster – Compressed Winter Melon – Mixed Greens – Shaved Carrots – Truffle Balsamic Vinaigrette
Butternut Squash Salad
15
Caramelized butternut squash – Quinoa Granola – Manchego Cheese – Baby Arugula – Kale – Maple Thyme Vinaigrette
Beef tartare
21
Fermented Mustard Seeds – Shaved Pickled Pearl Onions – Cured Egg “Aïoli” Summer Micro Flowers – Pumpernickel Baguette
SOUP DU JOUR
12
Chef Christian Parmesan Donuts
14
Black Garlic Caramel – Belgian Stout – Bacon
PASTAS & VEGETARIANS
Bolognese
28
Spinach Tagliatelle – Veal and Beef Meat Sauce
Mushroom Risotto
30
Thin Crispy Mushrooms – Pea Shoots – Shaved Pecorino
*Add Shaved Truffles ($30)
Winter Vegetables
24
SIGNATURE DISHES
Black Garlic Rubbed Australian Lamb Rack
55
Roasted Romanesco – Potato fondant – White carrot Mousseline – Green Garlic – Lamb jus
Pan Seared Sea Scallops
52
Chorizo – Purple Cauliflower Purée – Roasted Cauliflower – Sofrito – Squid Ink Sauce
Duck Breast
40
Crusted Cashew – Fennel Pollen – Ginger Parsnip Purée – Pickled Baby Golden Beets – Braised Leeks – Duck Reduction
Bone in Veal Schnitzel
65
fennel and herbs
Pan Seared Chicken Ballotine
38
Roasted Springer Mountain Chicken – Corn Soubise – Roasted Baby Corn – Cipollini Onions – Truffle Jus – Shaved Truffle – Seasonal Wild Mushrooms
Pan Seared Chilean Seabass
58
Haricot Verts – Miso Beurre Blanc – Pickled Mushrooms – Chicken Skin Crumble – Rice Emulsion
DUCK RAVIOLI
46
Compressed European Cucumbers – Pan Seared Duck Foie Gras Nuggets – Manchego Cheese Foam
Coq Au Vin
38
12 oz roasted airline chicken, pomme puree, “coq au vin” sauce
FROM THE GRILL
8 oz. Filet Mignon
55
Sautéed Asparagus and Carrots, Potato Croquette, Red Wine Sauce
18 oz. Bone in Rib Eye
95
Hasselback Potato, Brown Butter Hollandaise
Whole Mediterranean “Branzino”
52
“Dorian Gray” Calabrian Chilis and Cilantro Sauce
HOURS
Sunday to Thursday: 5 pm to 10 pm
Friday and Saturday: 5 pm to 11 pm