Dinner Sample Menu
SEARED RACK OF LAMB
Rosemary-basted lamb with saffron velouté, whipped sweet potato, charred spring vegetables, and pomegranate molasses.
TAGLIATELLE AL RAGU
Freshly rolled tagliatelle with a 16-hour slow-braised ragu, finished with Parmigiano-Reggiano.
SURF & TURF
Filet mignon with red wine reduction and garlic-butter lobster tail, served with charred asparagus and truffle cauliflower purée.
GOCHUJANG-GLAZED SALMON
Brown sugar and gochujang–rubbed salmon with charred bok choy, nutty brown rice, and a lime-dill cucumber yogurt.
ROASTED TARRAGON CHICKEN
Airline chicken breast with tarragon jus, served over jeweled plov with dried apricot, toasted pistachio, hot honey halloumi, and caramelized butternut squash.
HERB-CRUSTED BEEF TENDERLOIN
Hazelnut and rosemary–crusted filet with broccolini and potato fondant, finished with a fragrant wild mushroom sauce.
PORK SCHNITZEL
Sesame-panko medallions with miso-caramel bacon beans, pickled ginger potato salad, and shiso-lime aioli.