SEARED

Menu

APPETIZERS
Lamb Spareribs – White Asparagus, Green Garlic, Hazelnuts, Demi-Glace
Duck Gnocchi – Cauliflower Cream, Spinach, Semi-dried Tomatoes
RAW
Beef Tartar – Egg Yolk Confit, Roots, Bell Peppers Vinaigrette, Charcoal Onions
Bruschetta Carpaccio – Olive Oil Brioche, Truffle, Balsamic, Onion, Finger Lime
SALADS
Beetroots Garden – Horseradish, Hazelnut & Almond Soil, Tzatziki
Nicoise – Tuna in sesame, String Beans, Kalamata, Soft-boiled egg, Vinaigrette
SOUPS
Earthapple – Sunchoke, Acorn, Chives, Macadamia Nuts, Daikon, Truffle, Grissini
Vichyssoise – Creamy Smoked Potato, Onions, Green Oil, Chives
TABUN(Traditional Brick Oven)
Rotolo – Pasta & Spinach Fondue, Tomato Sauce, Celery Bechamel, Pangritata
Jerusalem Eggplant – Tahini, Date Honey, Pine Nuts, Pomegranate Molasses
ENTREE
Over Night – Smoked Beef, Organic Roots, Thyme, Basil & Chili Oils, Celery Foam
Bone-In Asado – Black Truffle, Potato Gratin, Sweet Potato Puree, Demi-Glace
MIBRASA(Charcoal Oven)
Oyster Steak – Celery Root Puree, Caramelized Onions, Sweet Potato
Bone-in Ribeye – USDA Prime, Dry-aged, 45 days
SIDES
Greens – Asparagus, String Beans, Zucchini, Cauilflower Puree
Mushrooms – Shimeji, Portobello, King Oyster, Cremini

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