APPETIZERS

FOIE GRAS - YIN & YANG
chilled - torchon with verjus gelée & gold leaf, toasted brioche
pan seared - caramelized seasonal fruit, port wine reduction   24.

CHEF'S SELECTED WINTER GREENS & HEIRLOOM BABY BEETS
lightly tossed with a walnut oil dressing, orange & pistachios   12.

caramelized SCALLOPs
a mousseline of cauliflower, caper & brown butter emulsion   18.

“PRIME” BEEF TARTAR & WARM, SWEET WILD PRAWNS
topped with sturgeon caviar, potato gaufrette   18.

“SCHLUTZKRAPFEN” AUSTRIAN-STYLE RAVIOLI
spinach, herbs & ricotta cheese, hazelnut brown butter
14. /28. MAIN

ROASTED FREE RANGE BREAST OF QUAIL
wrapped in pancetta, red kurri squash purée
organic herbs with Asian pear vinaigrette   18.

½ DOZ. WARM GLAZED KUSSHI OYSTERS
caviar mousseline on a julienne of savoy cabbage   21.

LOBSTER BISQUE “CAPPUCCINO”
with fresh Atlantic lobster   15.

DUNGENESS CRAB CAKE
celeriac salad, pickled daikon & squash garnish, citrus aioli   18.

Prices do not include tax or service gratuity.
Menu items and pricing are subject to change without notice.

* Please advise your server of all allergies as not all of the ingredients are listed.
* Vegetarian Menu available upon request.
* Split charges apply.
* Soufflé lovers - request in advance to allow 25-30 minutes for preparation.