4 preparations of tomatoes, Moroccan olives, greens, egg yolk.
Remoulade, charred eggplant cream, sherry vinegar, black garlic.
Grilled artichoke halves, housemade tzatziki, sun-dried tomatoes, black garlic.
Eggplant cream, chickpeas, chili flakes, squid ink.
Cheese and walnut filling, creme fraiche glaze, mascarpone-ricotta cream.
Parmigiano-Reggiano, balsamic vinegar, baby arugula, jalapeno.
Spheres of roasted poblanos, demi-glace, braised pearl onion.
Charred eggplant, tahini, tomato concasse, pine nuts, sumac.
Ginger emulsion, tobiko, radish, avocado, soy pearls.
Smoked paprika, shallots, capers, Dijon mustard, quail yolk.
Selection of 3, seasonal accompaniments, crostini.
Sunchoke, braised lentils, pickled vegetables, green garlic.
3 chops, chickpeas, warm tahini-yogurt salad.
Braised in red wine and root vegetables, truffled polenta, champignons, pearl onions.
"Shpondra" (short rib) cooked 24 hours, smoked tomato au jus, root puree.
28 oz.
18 oz. 21 days or 31 days.
18 oz. 21 days or 31 days.
8 oz.
34 oz.
10 oz. Served with mushroom ragu.
9 oz. Served with root puree.
Hazelnut biscuit, vanilla yogurt sauce, sugared hazelnuts, grapefruit Campari ice cream, pistachio snow.
Pistachio ganache, chocolate sauce, pistachio ice cream, Amarena cherries, pistachio crumbles.
Kadaif, raspberries, yuzu cream, raspberry gelee, vanilla rose ice cream.
Phyllo layers, coriander crumble, cold strawberry soup, berry salad.