Food

Chef Ron Siegel and his team create unique menu offerings that one can describe as modern American with a French and Japanese fusion. With daily changes to the menus as well as seasonal transformations, Chef Ron orchestrates a memorable dining experience that he shapes in tune with the rhythms of nature.

11 Courses - $180

Offered Tuesday - Saturday

4 Courses - $145

Offered Tuesday - Thursday

snacks

bronx grape gazpacho, smoked trout roe, marcona almond

bluefin tuna, tom yum infused summer melon, herb salad

nicasio valley egg, candy cap, pistachio crumble

shima aji tartare, umeboshi, myoga, hibiscus tea, finger limes

saffron poached karei, squash blossom, saffron fume, tokyo turnip

sea bream, cranberry beans, cherry tomato, dashi

squab breast, chanterelles, pickled huckleberries

dry aged flannery beef ribeye, eggplant caponata, banyuls

apple cider choux, kokutou ice cream

chocolate pot de creme, osmanthus cream, fig, lace tuile

canelé, chocolate, pâte de fruit, caramel

** This menu is a sample and is subject to frequent change **

Please note that we are unable to accommodate diners who cannot consume alliums, who choose to be vegan or who are dairy-free.

Other dietary sensitivities we are able to accommodate provided we know in advance of the reservation.

In place of gratuity, a 20% service charge goes into a tip-pool and is shared with all employees in the dining room and kitchen.

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.