For Private Events, we offer a wider array of dishes, family-style. This menu changes frequently to reflect seasonal produce, and can be modified to accommodate allergies and preferences.
A sample of our current menu follows:
Canapé:
Celery Root Blini
crème fraiche, N25 ossetra caviar, reduction of apple and black vinegar
Course 1 :
Weiser Brilliant & Bonny Melons
chilled leeks, lemon cucumber, soy-almond vinaigrette, lovage
Terrine of Lamb Neck & Cilantro
fermented kohlrabi, poached fig, mala vinaigrette
Tartare of Raw and Roasted Tomato
smoked trout roe, ebony rose plum, fig leaf
Course 2:
Duck Sausage en Crépinette
apple condiment, red braised daikon, swiss chard
Ragù of wild mushroom,
tofu gnudi, marinated eggplant, spring garlic
Mapo Tofu
roast sweetbreads, koshihikari rice
Course 3:
Fried Boneless Leg of Chicken
morita chili crisp jus, soy pickles
Beef Cheek
grilled Nardello peppers, whipped potato, romesco
Dry-Aged Liberty Duck Breast
salted plum, roast beet, chamomile
Dessert:
Roasted Strawberry
lemongrass, cashew butter
Ogen Melon
cucumber snow, honey mousse