The Chase

Luxurious Antonius Siberian caviar served with traditional accompaniments including lemon crème fraîche, chives, kettle chips, and warm toasted brioche.

Freshly shucked East Coast oysters served with classic mignonette, fresh horseradish, fermented hot sauce, and lemon.

Delicate bluefin tuna crudo enhanced with black truffle vinaigrette, Ligurian olive oil, celeriac, and sourdough crisp.

Creamy fresh burrata crowned with Antonius Siberian caviar, drizzled with Ligurian olive oil and fresh chives.

Yellowtail kanpachi crudo flavored with calamansi, olive oil, shallot, fennel emulsion, and serrano chili.

Tender baby kale and shaved Brussels sprouts tossed with cauliflower, currants, Piedmont hazelnuts, apple chardonnay dressing, brioche, and Parmigiano.

Warm house-baked focaccia served with olive oil, fresh rosemary, and St. Brigid's cultured butter.

Charred octopus served over cannellini bean romesco, citrus gremolata, lemon, and extra virgin olive oil.

Chilled hand-picked jumbo blue crab with wasabi aïoli, pickled ginger, tapioca wafers, togarashi, and preserved Meyer lemon.

Creamy burrata salad with roasted grapes, Marcona almonds, verjus gastrique, bronze fennel, Persian cucumbers, and warm focaccia.

Crisp baby gem lettuce with market vegetables, fresh herbs, pumpkin and sunflower seeds, and green tahini dressing.

Roasted heirloom beets layered with endive, citrus, creamy feta, fennel conserva, and toasted Piedmont hazelnuts.

Pan-seared East Coast halibut with herb brioche crust, asparagus, king oyster mushrooms, wild leeks, and truffle sorrel velouté.

12oz bone-in char-grilled Provimi veal chop with roasted wild mushrooms, tarragon, Madeira veal jus, and crème fraîche.

Miso-glazed black cod with roasted cauliflower and sesame emulsion, steamed greens, chili ponzu dressing, shiitake, and lotus chips.

Handmade sweet pea agnolotti with mascarpone, white wine butter sauce, hazelnuts, and fresh black truffles.

Organic Giannone roasted chicken with Castelvetrano olives, preserved lemon, sultanas, chickpea, parsley, and pan jus.

30 oz Creekstone prime bone-in rib steak served with bordelaise sauce, raifort sauce, sel de Guérande, and your choice of two sides.

Seared ahi tuna with French beans, soft-boiled egg, endive, new potatoes, tonnato, grainy mustard, and herb vinaigrette.

Black truffle agnolotti with roasted sunchokes, fennel, cave-aged Gruyère, white wine butter sauce, hazelnuts, and fresh black truffles.

House-made agnolotti pasta stuffed with sunchoke, vin jaune beurre blanc, roasted hazelnuts, and cave-aged Gruyère cheese.

Crispy duck leg confit served with spaetzle, smokehouse bacon, Savoy cabbage, mustard jus, and date gastrique.

Crispy golden fries tossed in Parmigiano-Reggiano and served with black pepper aïoli.

Brussels sprouts tossed with cider gastrique, fresh mint, and crispy shallot.

Layered potato pavé topped with Parmigiano-Reggiano, chives, and crème fraîche.

Fresh green asparagus spears topped with chives and rich hollandaise sauce.

A refreshing bowl of crisp greens and fresh herbs tossed in a Dijon-chardonnay dressing.

Tender buttered French beans served with a side of smooth hollandaise sauce.