chef’s experience
$185 per person | $90 wine pairing addition
Immerse yourself in our eight-course Chef’s Experience, where Executive Chef Andrew Zimmerman, Chef de Cuisine Kyle Cottle, and Executive Pastry Chef Erin Kobler showcase their seasonal favorites in a beautifully curated tasting menu.
Elevate your evening with optional wine pairings, carefully curated by Wine Director,
Jake Bennie to complement and enhance each course.
For our chef-curated experiences, we kindly ask that any dietary restrictions or allergies be noted in your reservation.
Please note, at this time, we are unable to accommodate dairy free, no fin fish, celiac, vegan, or vegetarian menu.
Limited availability nightly
chef’s preview
a series of amuse bouches
lady edison country ham donut, black truffle, parmesan
smoked beef carpaccio tartlet, sweet mustard, caramelized onion
malted foie gras toast, green strawberry, black vinegar
lamb tartare, egg yolk fudge, dill vinegar, pickled shallot
oyster motoyaki, pickled ramp, dill, parmesan
~
golden kaluga caviar
smoked sablefish, shiro dashi, grilled spinach
nv Telmont Réserve Brut Champagne, France
~
hiramasa crudo
tikka masala consommé, almond, baby tomato
2023 Donnhoff Estate Riesling, Nahe Germany
~
sablefish & sea urchin
koshihikari, gochujang consommé, sesame
2022 Passopisciaro Passobianco, Chardonnay, Mt Etna, Sicily, Italy
~
crispy gnudi
sweet corn giardiniera, lamb bacon, shishito
2021 Malvira Langhe Nebbiolo, Piedmont, Italy
~
rohan duck breast
foie gras corndog, carolina bbq, peach
2022 Bernabeleva Navaherreros Garnacha, Sierra de Gredos, Madrid, Spain
~
black raspberry & coconut sorbet
anise hyssop, black licorice
~
jivara milk chocolate “frosty”
caramelized potato, malted milk, cocoa nib
2021 Bertani Recioto della Valpolicella Valpantena, Corvina Blend, Veneto, Italy
~
mignardises
black forest ice cream sandwich
sweet corn churro
fermented marigold honey madeline
Offerings may vary and may not reflect the exact dishes
presented here at the time of your visit.