Chef Jeremiah Michael

Crudo di Branzino Thinly sliced Mediterranean sea bass, Sicilian citrus, pink peppercorns, wild fennel fronds, extra virgin olive oil, and sea salt. Garnished with edible flowers and micro basi

Lemon-Ricotta Agnolotti House-made pasta filled with whipped ricotta and Amalfi lemon zest, served with pea tendrils, shaved asparagus, and a light prosecco-butter sauce

Chilled Spring Vegetable Minestrone A vibrant twist on a classic—baby zucchini, fava beans, heirloom carrots, and snap peas in a delicate basil broth. Served with a parmesan tuile

Grilled Mediterranean Dorade Served whole and deboned, over a warm salad of cannellini beans, shaved fennel, Castelvetrano olives, and tomato vinaigrette

Eal Tenderloin “Saltimbocca” Sous-vide veal wrapped in prosciutto with sage, served with a white wine reduction, creamy polenta, and sautéed wild greens

Roasted Artichoke & Stracciatella Tart Crisp olive oil tart shell filled with lemony stracciatella, roasted baby artichokes, spring herbs, and charred scallions. Finished with a drizzle of basil oil

Olive Oil & Citrus Panna Cotta Light and silky with candied orange, limoncello gel, and a touch of rosemary honey

Berries & Balsamic with Vanilla Crema Macerated seasonal berries, aged balsamic pearls, micro mint, and a swirl of vanilla bean crema

Almond Semifreddo with Cherry Amarena Swirl Airy, nutty semifreddo with amarena cherry ripple and crushed amaretti

Bluefin Tuna Crudo with Citrus Air Thinly sliced wild-caught bluefin, finger lime pearls, preserved lemon gelée, Sicilian olive oil, micro basil, and a whisper of yuzu foam

Langoustine & Saffron Velouté Butter-poached langoustine, saffron-shellfish velouté, confit garlic, and fennel pollen. Finished with a crisp fennel tuile

Caramelized Artichoke & Black Truffle Tartlet Artisan puff pastry, whipped robiola, baby leeks, and shaved Umbrian black truffle. Served warm with a balsamic saba reduction

Whole Roasted Dover Sole à la Meunière Filleted tableside, served with caper brown butter, artichoke barigoule, and fingerling potato mille-feuille

Lamb Loin with Pistachio & Herb Crust Sous-vide lamb loin, charred eggplant purée, heirloom carrots glazed in orange blossom honey, and a smoked date jus

Caramelized Cauliflower Steak with Caviar Lentils Grilled purple and white cauliflower, beluga lentils, Meyer lemon tahini, pomegranate molasses glaze, and toasted pine nut crumble

Rosewater Panna Cotta with Raspberry Gelée Topped with gold leaf, candied pistachios, and a pistachio tuile

Dark Chocolate & Orange Mousse Dome Valrhona chocolate mousse, blood orange curd center, hazelnut dacquoise base, and a glossy mirror glaze

Seafood ceviche - seafood medley, onion cucumber, fresh lime with homemade tortilla chip

Salmon sashimi, yuzu, sesame oil, sliced jalapeno

Chilled crab salad with grapefruit, avocado mousse and scallions

Fire cracker shrimp, shredded cabbage, siracha aoili, toasted sesame seeds

Scallop crude, pickled mustard seeds, shaved cucumber, pickled beets, horseradish and watercress

Sesame crusted tuna, green tomatoes & mustard greens

Lobster sashimi tacos, spicy mayo, shredded cucumber & micro greens

Steamed edamame

Blistered shishito peppers, Asian dipping sauce

Mango & coconut snow

Sorbet trio, mint leaves edible petals and sesame cracker

Banana spring rolls, five spice bourbon syrup, miso whipped vanilla mouse

Baked silken tofu cheesecake, blackberry compote, whipped coconut cream

Chefs signature bread service - A selection of three breads served with cultured whipped butters, castelvetrano olive tapenade, cold pressed olive oil, smokey sea salt and fresh garden herbs

Amuse bouche - Carrot and beet carpaccio, pickled radish, toasted nuts, pumpkin seeds and micro greens, walnut dressing

Salad course - chefs selection of tender salad leave, dressed to perfection with shaved vegetable melange, edible flowers, Champagne dressing and micro greens

Artichoke tempura - vegan buttermilk dressing, nasturtium flowers, basil oil and Smokey leek ash

Poached winter tomatoes - pickled berries, watercress and crispy fried onions

Mushroom medley - crispy oyster mushroom, fondant baby potatoes, and a cremini purée with micro vegetable melange and micro greens

Roasted cauliflower steak, braised puy lentils, dressed micro arugula and shaved fennel with citrus and micro greens

Coconut panna cotta, mixed berry compote, homemade honeycomb, rose petals

Blueberry and tofu cheesecake, micro edible petals dusted with icing sugar

Warm vegan chocolate lava cake with chocolates shards & raspberry gastrique

Charred Caesar Salad Wedge Baby gem lettuce lightly grilled, crispy pancetta, Parmigiano frico, soft-boiled quail egg, sourdough croutons, and smoked anchovy emulsion

Steak Tartare Toast Hand-cut prime beef, Dijon aioli, shallots, capers, pickled mustard seeds, and truffle egg yolk on toasted brioche

Roasted Beet & Burrata Salad Golden and red beets, stracciatella-style burrata, pistachio dust, wild arugula, and lemon-thyme vinaigrette

Creekstone NY Strip Chargrilled to order, served with duck fat potatoes, smoked onion jus, and roasted bone marrow chimichurri

Coffee-Rubbed Short Rib Slow-braised, served with parsnip purée, blistered shishitos, and bourbon jus

Grilled King Oyster Mushrooms “Steak” Served over creamy white polenta, charred broccolini, black garlic butter, and crispy shallots

Triple chocolate cake, black sesame praline & berry sorbet

Banana cream Napoleon, bruleed banana and smoky salted caramel

Peanut butter pie, Glanduja mousse, chocolate & hazelnut crumb