The Tasting Menu
Signature Sea Bass
Wild-caught bass, saffron infusion, and seasonal micro-vegetables from the Loire Valley.
Beetroot Carpaccio
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4.8(245)Thinly sliced organic beets, citrus gastrique, and goat cheese snow.
Wagyu Ribeye
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4.9(512)A5 Wagyu, truffled potato pavé, and 24-hour bordelaise reduction.