SEASONAL TASTING · À LA CARTE
The Menu
A fire-led collection of rare ingredients, precise technique, and the quiet pleasure of the season.
Starters
Ember-roasted scallop · 28
Cured hamachi, yuzu kosho · 26
Charred beet tartlet · 19
Mains & Fire
Coal-roasted turbot · 48
48-hour short rib · 46
Wild mushroom agnolotti · 34
A5 striploin · 82
Seafood & Pasta
Butter-poached lobster · 52
Saffron crab linguine · 39
Seaweed-cured salmon · 31
Desserts & Cellar
Burnt honey custard · 16
Dark chocolate crémeux · 18
Signature smoked old fashioned · 19
Sommelier wine pairing · 78
CHEF’S RECOMMENDATION
Fire-roasted scallop with smoked beurre blanc.
Atlantic scallop, spring peas, preserved lemon, and embered leek ash · 32