House-made Sourdough with Whipped Ricotta, Anchovy Butter, Chicken Liver Mousse (vegan spreads available)

Breads & Spreads

Various cocktails including Walk In The Park, Negroni con Caffeina, Kirby Smash, and more.

Cocktails

Panisse with Vindaloo Spice, Coconut & Fava Bean

Panisse

Includes dishes like Seaweed Caviar with Avocado & Shiso, House-made Sourdough Boule with Castillo de Canena Arbequina Olive Oil, and more.

Vegan

Includes various dishes like Oyster with Strawberry Mignonette, House-made Sourdough Boule with Anchovy Butter, and more.

Omnivore

Ora King Salmon with Smoked Salmon Roe, Daikon, Dashi Butter

Ora King Salmon

Potato Gnocchi with Chanterelles, Pistachio & Loroco

Potato Gnocchi

Rabbit

Pekin Duck with Hakurei Turnips, Morello Cherry, Sumac & Labne

Pekin Duck

Endive salad with Mojama, Olive & Marcona Almond

Salad of Endive

Non-alcoholic beverages including Teatotaler, Memory Lane, and Tinto De Falso.

Non Alcoholic

Kristal Caviar Service with Crème Fraîche, Egg Confit & Japanese Milk Bread

Kristal Caviar Service

Sugar Kiss Melon with Comté & Pink Peppercorn

Sugar Kiss Melon

Hamachi Crudo with Seaweed Caviar, Apple, Citrus & Masago Arare

Hamachi Crudo

Wagyu Beef with Radish, Spring Onion & Pink Peppercorn

Wagyu Beef (Supplement)

Jamón Ibérico with Smoked Mussels, Potato & Saffron

Jamón Ibérico

Beer options including Three's Vliet Pilsner, Bronx Brewery City Island Sour, and Grimm Wavetable IPA.

Beer

Wine pairing to complement the Chef's Choice Tasting Menu.

Reserve Wine Pairing

In a large bowl, mix the flour, water, sourdough starter, and salt until a shaggy dough forms.

Make the Dough

Turn the dough out on a floured surface and knead for about 10 minutes until smooth.

Knead the Dough

Place the dough in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.

Fermentation

Shape the dough into a loaf and let it rise again for about 1-2 hours.

Shape and Second Rise

Preheat the oven to 450°F (230°C). Bake the loaf for 30-35 minutes until golden brown.

Bake

In a mixing bowl, combine ricotta, heavy cream, salt, and pepper. Whip until smooth and creamy.

Blend Ingredients

In a bowl, mash together butter, anchovy fillets, lemon juice, minced garlic, and salt until well combined.

Make Anchovy Butter

In a skillet, melt butter and sauté onions and garlic until soft. Add chicken livers and cook until browned.

Cook the Livers

Transfer the mixture to a food processor, add thyme, salt, pepper, and brandy. Blend until smooth.

Blend the Mousse

Transfer the mousse to a container and refrigerate until set.

Chill

Mash the avocado and mix with olive oil, lemon juice, and garlic powder until smooth.

Make Avocado Spread

Serve store-bought or homemade hummus as an alternative spread.

Prepare Hummus

All-purpose flour

Water

Sourdough starter

Salt

Ricotta cheese

Heavy cream

Black pepper

Unsalted butter

Anchovy fillets

Lemon juice

Garlic, minced

Chicken livers

Onion, chopped

Thyme, fresh

Brandy or cognac

Avocado

Hummus

Olive oil

Garlic powder

Prepare the Glass

In a cocktail shaker, combine gin, elderflower liqueur, lemon juice, and cucumber slices. Shake well with ice.

Mix the Ingredients

Strain the mixture into the ice-filled glass and top with soda water. Garnish with mint leaves.

Strain and Serve

Add gin, Campari, sweet vermouth, and cold brew coffee into the mixing glass. Stir well.

Strain into a rocks glass filled with ice and garnish with an orange peel.

Strain and Garnish

In a cocktail shaker, combine vodka, fresh lime juice, simple syrup, and raspberries. Muddle gently.

Strain the mixture into the ice-filled glass, top with club soda, and garnish with a mint sprig.

Elderflower Liqueur

Lemon Juice

Cucumber slices

Soda Water

Mint Leaves

Campari

Sweet Vermouth

Cold Brew Coffee

Orange Peel

Vodka

Fresh Lime Juice

Simple Syrup

Club Soda

Raspberries

Mint Sprig

In a saucepan, bring the water and coconut milk to a boil.

Boil Liquids

In a separate bowl, whisk together chickpea flour, vindaloo spice blend, and salt.

Mix Dry Ingredients

Gradually add the dry mixture to the boiling liquid, stirring constantly to prevent lumps.

Combine Mixtures

Continue to cook and stir for about 5-7 minutes until the mixture thickens and pulls away from the sides of the pan.

Thicken Mixture

Remove from heat and stir in the mashed fava beans, cilantro, and lime juice.

Add Filling

Spread the mixture into a greased baking dish and let it cool for at least 1 hour until set.

Set Mixture

Once set, cut the panisse into desired shapes (sticks or squares).

Cut Panisse

In a deep skillet, heat vegetable oil over medium-high heat.

Heat Oil

Fry the panisse pieces in batches until golden brown and crispy, about 3-4 minutes per side.

Fry Panisse

Remove from oil and drain on paper towels. Serve warm.

Drain and Serve

Chickpea flour

Vindaloo spice blend

Coconut milk

Fava beans, cooked and mashed

Cilantro, chopped

Lime juice

Vegetable oil

In a small saucepan, combine water and agar-agar powder. Bring to a boil, then reduce heat and simmer for about 2 minutes until completely dissolved.

Prepare the Agar-Agar

Remove from heat and stir in chopped seaweed, soy sauce, and liquid smoke. Mix well.

Combine Ingredients

Pour the mixture into a shallow dish and refrigerate for about 30 minutes until it sets. Once set, use a melon baller or small spoon to scoop out caviar-like pearls.

Set Caviar

Cut avocados in half, remove the pit, and scoop the flesh into a bowl.

Prepare the Avocado

Add chopped shiso leaves, lime juice, and salt to the avocado. Mash gently until combined but still chunky.

Mix Ingredients

In a large bowl, combine bread flour, water, sourdough starter, and salt. Mix until a dough forms.

Knead the dough on a floured surface for 10 minutes. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.

Knead and Rise

Shape the dough into a round boule. Let it rest for 30 minutes, then bake in a preheated oven at 450°F (232°C) for 25-30 minutes.

Shape and Bake

Agar-agar powder

Seaweed (e.g., dulse or nori), finely chopped

Soy sauce

Liquid smoke

Ripe avocados

Fresh shiso leaves, chopped

Bread flour

Castillo de Canena Arbequina Olive Oil

In a bowl, combine the chopped strawberries, red wine vinegar, shallot, and black pepper. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.

Prepare the Mignonette

Shuck the oysters and place them on a serving platter. Spoon the strawberry mignonette over the oysters just before serving.

Serve the Oysters

In a large bowl, mix the flour and salt. In another bowl, combine the water and sourdough starter until smooth. Gradually add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.

Prepare the Dough

Cover the bowl with a damp cloth and let it rest at room temperature for 4-6 hours, or until it has doubled in size.

Ferment the Dough

Turn the dough out onto a floured surface, shape it into a boule, and place it in a proofing basket. Let it rise for another 1-2 hours.

Shape and Proof

Preheat the oven to 450°F (230°C). Place a Dutch oven inside to heat for 30 minutes. Carefully transfer the dough into the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for another 15 minutes until golden brown.

Bake the Bread

In a small bowl, mix the softened butter, chopped anchovies, lemon juice, and parsley until well combined.

Make the Anchovy Butter

Slice the sourdough boule and serve warm with the anchovy butter on the side.

Serve

Oysters

Fresh strawberries

Red wine vinegar

Shallot, finely chopped

Freshly ground black pepper

Anchovy fillets, finely chopped

Unsalted butter, softened

Fresh parsley, chopped

Peel the daikon radish and slice it thinly. You can also use a mandoline for even slices. Set aside.

Prepare the Daikon

In a saucepan, combine the dashi stock and butter over low heat. Stir until the butter is fully melted and the mixture is well combined. Add soy sauce and mirin, then season with salt and white pepper to taste. Keep warm.

Make the Dashi Butter

Heat a non-stick skillet over medium-high heat. Season the Ora King salmon fillets with salt and white pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes until the salmon is cooked to your liking.

Cook the Salmon

On a plate, place a layer of sliced daikon. Top with the cooked Ora King salmon fillets. Drizzle the dashi butter over the salmon and garnish with smoked salmon roe. Serve immediately.

Assemble the Dish

Ora King Salmon fillets

Smoked salmon roe

Daikon radish

Dashi stock

Mirin

White pepper

Boil the Russet potatoes in salted water until fork-tender, about 20 minutes. Drain and let cool slightly.

Cook the Potatoes

Peel the potatoes and mash them until smooth. In a bowl, combine the potatoes, flour, egg, and salt. Mix until a dough forms.

Divide the dough into four pieces. Roll each piece into a long rope about 1/2 inch thick, then cut into 1-inch pieces. Press each piece lightly with a fork to create grooves.

Shape the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Boil

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute. Add chanterelle mushrooms and cook until soft, about 5-7 minutes. Season with salt and pepper.

Sauté

Add the cooked gnocchi to the skillet with the mushrooms, then add pistachios and Loroco. Toss gently to combine and heat through.