— antipasti —
Modern dishes that capture the flavors of the season
— Spicy Tuna Causa —
— Black Sturgeon Caviar —
served on barbecue chips
— Black Sturgeon Caviar —
served on charcoal blini, gold leaf
— Tapioca Cloud Reserve Cheddar —
— Prosciutto Burrata Tartine —
— sides & salads —
Agricola
— Calabrian Caesar Salad —
watermelon radish, panko breadcrumbs
— Roasted Beet Salad —
burrata, pistachio aillade
— Choux De Bruxelles —
shallot vinaigrette, whipped burrata, toasted pecans
— Endive and Arugula Salad —
cumin dressing, marcona almonds
— Farro Salad —
currant chutney, arugula, marcona almonds
— Salad Verde —
choice of blue cheese, chevre, burrata
— Asian Fusion Salad —
mint, cucumber, basil, noodles
— Roasted Cauliflower —
caper labne, panko harissa
— Fried Brusselsprouts —
poblano cream on causa
— Roasted Cauliflower —
tahini dressing, caramelized onion
— Roasted Root Vegetables —
turmeric dressing, basil chutney
— Pan Roasted Broccolini —
chili, shallots, garlic
— Patatas Bravas —
served with K Aioli
— Brown Butter Gratin —
— Fennel Puree —
— ENTRÉES —
Riso E Farina
— Forbidden Rice —
— Jeweled Rice —
served with tahdig
— Calabrian Risotto —
— Truffle Butter Risotto —
— Risotto Melanese —
bonito flakes
— Tartuffata —
— Pasta with Cream Sauce —
fresh basil, toasted walnuts
— Rigattoni with Vodka Sauce —
— Squid Ink Pasta —
gulf prawns
— Pasta Alla Norma —
roasted eggplant. whipped ricotta
— Pasta Amalfitano —
lemon cream sauce
— Patatas Bravas —
K Aioli
— Brown Butter Gratin —
— Fennel Puree —
Mare
— Seared Branzino —
lemon caper sauce, hazelnut duqqah
— Slow Roasted Wild Salmon —
lime labne, caper chutney
— Seared Branzino —
parsley vinaigrette, castelvetrano olives, orange chutney, pistachio allaide
— Seared Caribbean Prawns —
mango & avocado chutney
— Braised Octopus —
vinegar potatoes
— Sole Marniere —
butter sauce, panko breadcrumbs
— Lobster Claw —
tom yum sauce, mint basil
— Seafood Paella —
— Arroz Negro —
served with prawns or lobster
— Peruvian Ceviche —
— Salt-Roasted Whole Branzino —
Terra
— Steak Au Poivre —
— Filet Mignon —
truffle butter
— Seared Filet Minon —
charmoula
— Seared Tomahawk Steak —
served with dipping chutneys
— Seared Wagyu Steak —
truffle butter, caviar, gold leaf
— Braised Short Rib —
horseradish cream, gremolata
— Seared Skirt Steak —
chimichurri
— Seared Hanger Steak —
— Leg of Lamb —
mint chutney
— Lamb Chops —
walnut harissa
— Moroccan Chicken —
causa, ahi aioli
— Seared Chicken —
caper sauce, panko breadcrumbs
— Braised Chicken —
leeks, mustard sauce
— Seared Chicken —
salsa verde, castelvetrano olives
For a more extensive menu please contact us
— dolce —
— Drunken Berries —
limonello, micro-basil
— Creme Brulee —
— Caramelized Walnut Tart —
— Bougatsa —
meringue, passionfruit
— Flourless chocolate Cake —
sweet citrus olive oil, whipped mascarpone, pistachios
— Orange Blossom Trifle —
raspberries, pistachios
— Stracciatella Gelato —
made with liquid nitrogen
— Pistachio Gelator —
made with liquid nitrogen, rose petals
— Avocado Gelato —
— Lavender Gelato —
— Sorbetto —
— Kataifi Strawberry Napoleon —