Winter
Dinner
Presented by Chef’s Hedy & Talia Trovato
Appetizers
$17
SOLANA
Spanish Octopus, Garnet Sunchoke,Guajillo, Endive
$17
$16
BENEATH THE FROST
Elysian Fields Lamb Tartare, Horseradish, Oregano
$16
$19
STILL WATERS
Skull Island Tiger Prawns, Saffron, Cognac, Fennel, Kelp Butter
$19
$15
FOWL PLAY
Duck Confit, Northern White Beans, Neuske’s Bacon, Thyme
$15
ENTREES
$40
THE ROOTED ONE
Wild Mushrooms, Finnish Rye Bread Pudding, Winter Black Truffle
$40
$48
POLAR NIGHTS
Alaskan Halibut, Citrus Cream, Sage, Salmon Roe, Barley
$48
$55
ODE TO WINTER
Duroc Pork Tenderloin, Mustard, Mulled Spice, Celery Root, Bosc Pear
$55
$60
STEAK BRAVO
Short Rib, Belgium Potatoes, Black Currant
$60
Desserts
Presented by Chef Kevin Schlappal
$16
EVER GREEN
Pistachio Cheesecake, Lingonberry, Mint, Crystallized Chocolate
$16
$14
THE SNOW QUEEN
Empress Rice Pudding, Blood Orange, Kiki, Passionfruit
$14
$15
ÉLEVÉ OF EMBERS
Gingerbread Soufflé, Roasted Date Chantilly, Toffee Syrup
$15
The Chef’s Tasting
I
Pine Cured Norwegian Salmon, Candy Cane Beets, Stracciatella, Roe
II
Rosemary Smoked Driver Scallop, Buttermilk Snow, Hazelnut, Bronze Fennel
III
Arctic Salt Brined Duck Breast, Blood Orange, Collard Greens, German Butterball Potato
IV
Chilled Bosc Pear, Celery, Verjus Blanc, White Pepper, Thyme
V
Juniper Crusted Venison Strip Loin, Onion Molasses, Leek Nest
VI
Moussed Bahibé Chocolate, Cherry, Malted Whipped Ganache, Pine Nut, Caramelized Brioche