peppered vodka escabeche, avocado puree
artichoke bottom, caviar glacage
port wine black currant drizzle
Mesculum, hearts of artichokes with crystalized marcona almonds, ricotta salata, sweet vidalia lemon basil vinaigrette
Entwines with leeks, saffron beurre blanc, lump crab sea bean relish
Medallions of Australian grass fed tenderloin of beef and Maine lobster cake, risotto Milanese, asparagus and peppercorn cabernet demi glace
Free Range forest mushrooms, roasted shallots, pancetta and lardons
Ganache pyramid, dipped berries, chocolate profiteroles and Truffle
Only offered Saturday and Sunday, February 13 and 14, 2021 Regular dinner menu will also be available on these dates
