Truffle sauce, shaved black truffles, toasted brioche
Grated black truffles, parmesan, brown butter truffle froth
Acquerello rice, mascarpone, shaved black truffles
Brown butter truffle sauce, shaved black truffles
California 30 grams
Sweet corn, chanterelle mushrooms, toasted almonds and scallion. $25 supplement when substituted on the menu
Potato-leek torte, wild mushrooms, braised little gems, herb jus. $35 supplement when substituted on the menu
Summer squash and zucchini, morel mushrooms, potato mousseline, sauce albufera. $35 supplement when substituted on the menu
Summer zucchini and squash, tomato sorbet
Parpadelle pasta
Apricot lane hen egg, charred eggplant, zucchini, red pepper and green tomato
Yellow and white nectarine, pecan sablé
Summer zucchini and squash, tomato sorbet
Soft poached egg, lemon-chive crème frâiche, american osetra caviar. $25 supplement
Turnip, young tatsoi, truffle-lime vinaigrette
Crème d'oursins, celtuce, citrus chive butter
Pachichi cherries, salted coffee, pain d'epice. $10 supplement
Burrata cheese, basil, fennel, sweet onion and aged balsamic
Smoked tomato emulsion, capers and puffed rice
Chanterelle mushrooms, crushed zucchini, grilled avocado velouté, hibiscus butter
Braised shelling beans, smoked mushroom crust, bouillabaisse broth
Fresh capellini, basil, brown butter truffle froth
Beef cheek and potato galette, spigarello, crème d'echalote gris
Collard greens, red zebra tomato, smoked green chickpeas
Braised lamb shank, rosa bianca eggplant, mustard greens, jus tranché
Charred leek, oxtail ravioli. $65 supplement
$15 supplement
Praline chantilly, dark chocolate ice cream
Lemon verbena, lemongrass, ricotta and meringue
Yellow and white nectarine, pecan sablé
Soft Poached Egg, Lemon Crème Fraîche, American Caviar Wine Pairing: 2008 Vouvray, Brut Reserve, 'Le Clos Naudin', Philippe Foreau, Loire Valley
Plums, Hazelnut and Toasted Brioche. Wine Pairing: 2006 Saussignac 'Tradition', Château Richard, Barsac
Chanterelle Mushrooms, Potato Chips, Whipped Black Truffle. Wine Pairing: 2011 Grüner Veltliner 'Thal', Hiedler, Kamptal, Austria
Mark's Cherry Tomatoes, Burrata Cheese, Green Zebra Coulis, White Chocolate Flakes. Wine Pairing: 2014 White Bordeaux, Château La Mothe de Haux
Celtuce, Citrus Chive Butter, Crème d'Oursins. Wine Pairing: 2012 Châteauneuf-du-Pape Blanc, Domaine de la Solitude, Rhône Valley
Fresh Tagliatelle, Australian Perigord Truffles. Wine Pairing: 2011 Savennières, Domaine des Baumard, Loire Valley
Braised Shelling Beans, Bouillabaisse Broth. Wine Pairing: 2013 Chardonnay, Failla Winery, Sonoma Coast
Beef Cheek and Potato Galette, Spigarello Pesto, Crème d'Echalote Gris
Apricot Lane Farms Red Wattle Pig, Porcini Mushrooms, Potato Gnocchi, Apricot Reduction. Sommelier Choice
Black Truffle Coulis, Shredded Potato. Wine Pairing: 2009 Chassagne-Montrachet, 'Les Champs Gain', Jean-Marc Morey
Guanaja Chocolate, Coffee Milk, Crunchy Hazelnut Praline and Brown Sugar. Wine Pairing: MV Madeira, Boston Bual
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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