Penthouse Caviar Cloud
Kaluga Caviar | Yolk Emulsion | Chives | Crème Fraîche
Jerusalem Artichoke Velouté
White Truffle | Chervil | Parsnip Chips
Endive Salad*
Baby Kale | Asian Pear | Candied Pecan | Pecorino Romano | Champagne Vinaigrette
vegan
Bluefin Tuna Tiradito
Green Apple | Passion Fruit | Avocado | Tomatillo | Black Chili Oil
Wild Mushroom Risotto
Roasted Bone Marrow | Shallots | Thyme | Parmigiano-Reggiano | Gremolata
Wild Maine Scallops
Asparagus | Fennel Purée | Confit Potatoes | Apricot Salsa Macha
Lobster Ravioli
Half Lobster Tail | Confit Marble Potato | Peas | Lobster Essence | Mustard Seed | Petit Basil
Chilean Sea Bass
Tarragon Butter Poached | Heirloom Carrot | Turnip | Turmeric Calamansi Beurre Blanc
Rack of Lamb
Artichoke | Spinach Purée | Couscous | Chamboard Red Wine Jus
Filet Mignon
Brown Butter Potato Cloud | Celeriac Pave | Pink Peppercorn Cognac Demi Glace
Celeriac Pave
Shitake Mushroom | Cipollini Onion | Charred Citrus | Carrot Purée | Spinach Purée | Romanesco Purée Piquillo Purée | Cauliflower Purée | Leek Purée | Butternut Squash Purée | Lemon Verbena Herb Oil
Crème Brûlée
Grand Marnier | Vanilla Bean
Valrhona Chocolate Bar
Chocolate Crémeux | Chocolate Mousse | Hazelnut Crisp | Almond Nougatine
Chef's Selection of Artisan Sorbets & Seasonal Fruits
Dishes notated with (VG*) can be prepared fully vegan.Not Inclusive of Gratuity & Tax | A 20% service charge is added to all parties. Menu subject to change
Available February 14th 2025 | 5pm-10pm
