top of page



Black truffle Cauliflower Tempura

basil & marjoram

Orange Cured Crown Pork Roast

pickled fennel, sweet pepper mayonnaise, black pepper brioche

Red Snapper Crudo

yuzu, diakon, apricots, passion fruit foam

Yellow Pepper Risotto

Maryland lump crab meat & saffron espuma

Raw-Vegan Blue Cheese

red wine cracker & tamarind jam

Green Mango Marinated Rockfish

lemon & toasted cashews

Coconut-Pineapple Flan

dulce de leche & strawberry water


Spring Asparagus Confit

aromatic herbs, finger lime crème, young Thai coconut, shire malt ale gouda tuile, hickory nut oil


Roasted Tuna

fermented black beans, crispy royal trumpet mushrooms, sous vide d’Anjou pears, yuzu celeriac purée



Smoked Duck Breast

compressed green grapes, crispy parsnips, roasted beets, cinnamon lavender glaze, pickled mustard



Passion Fruit Panna Cotta

blackberry powder, Champagne sorbet, honey caviar

Sample Dinner Menu

Sample Hors d'Oeuvres

bottom of page