First Course

  • Foie-li-Pop  16 

    Hudson Valley foie gras, brulee banana, espresso pop rocks, biscotti, chocolate

  • Duck Confit  17

    tarragon gremolata, Champagne poached pear, roasted fennel, black cherry

  • Spring Garden Salad  14

    carrot, asparagus, radish, quail egg, spring onion, Roma tomato, creamy oregano vinaigrette

Second Course

  • Coconut Shrimp  22

    grilled shrimp, shredded coconut, shishito peppers, apricot, lime caviar

  • Fish & Chips 20 

    Atlantic cod mousse, pomme souffles, dill pickle, caper berry, lemon aioli, malt vinegar pearls

  • Peas & Carrots  17

    garganelli, ricotta, pea pesto, roasted carrot, pea tendrils, parmesan

Third Course

  • Prime NY Strip  52

    Manhattan cut, ramp puree, bone marrow, courgette, black garlic demi, chive blossom

  • Spring Picnic 36 

    fried chicken ballotine, potato salad, pickled celery, mustard seed, dill, hot sauce

  • Sarsaparilla Prime Beef Short Rib  44

    doughnut Vidalia onion ring, Calabrian chili broccolini, natural jus 

  • CHEFS Jason Okurowski, Raul Lopez & Olav

Fourth Course

  • Garden of the Gods  16

    vanilla sponge cake, rose Swiss buttercream, blueberry mousse, blueberry consomme, seasonal berries

  • Ebony & Ivory  16

    truffle mousse, white chocolate mousse, vanilla cloud cake, black onyx cake, Mr. Black ice cream

  • Affogato  16

    hazelnut ice cream, whip cream, vanilla mousse, chocolate, espresso, biscotti

    Pastry & Dessert by Samantha Shocks

$80 per person ... Choose one from each course

$60 Wine Paring

Menu items may be ordered a la carte as well