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executive chef mourad lahlou - chef de cuisine sung anh - pastry chef melissa chou
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starters
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olive
raw almond, rosemary |
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7 |
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lentil soup
medjool date, celery, parsley |
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8 |
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spreads
chickpea, yogurt-dill, piquillo-almond, flatbread |
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11 |
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melon
melon, celtuce, shiso, tomato |
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13 |
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beet
spring onion, peanut, crème fraiche |
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12 |
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cheese
peach, dijon, pickled pearl onion, herbs |
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14 |
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mackerel
plum, turnip, spinach, ras el hanout |
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16 |
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big fin squid
preserved lemon, king oyster, radish, ginger |
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17 |
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chicken wings
sunchoke, currant, garlic, celery |
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16 |
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duck confit basteeya
raisin, almond |
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22 |
entrée
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couscous
shelling beans, squash, fig, urfa |
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19 |
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branzino
eggplant, mustard greens, pepper, jalapeño |
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28 |
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sturgeon
potato, burdock, sea beans, shellfish-saffron sauce |
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28 |
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chicken
cepe, corn, celery, wheatberry, sour berbere |
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27 |
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short rib
carrot jam, mustard soubric, date |
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28 |
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lamb loin
shiitake, cucumber, eggplant, cumin |
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29 |
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lamb shank
barley, prune, saffron |
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26 |
desserts
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corn bavarian
apricot sorbet, caramel |
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pecan crémeux
fig leaf ice cream, spiced honey |
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lemon verbena yogurt mousse
melon, sunflower seed, white balsamic |
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black sesame cake
raspberry sorbet, meringue, hibiscus-plum soup |
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chocolate mousse
meringue, prune ice cream, rooibos |
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tasting menu
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tasting - $95 per guest
participation of entire table required |
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