Cyrus

Salmon with Chilled Ratatouille Soup

with Goat Cheese, Arugula and Pistachios

with Avocado, Melon and Hearts of Palm

with Hijiki Noodles, Miso Stuffed Blossom and Sea Stock

with Lychee and Tamarind, Toasted Crumpets

with Two Peaches, Crispy Soba Noodles and Cashews

with Sweet Corn and Tomato Fondue, Lemon Verbena Nage

with Black Eyed Peas and Trotters, Crayfish Glaze

with Parmesan Broth

with Roasted Corn Stuffing and Nardello Peppers

with Cranberry Beans and Cippolini Onion, Vin Santo Sauce

with Fig Ragout and Gorgonzola Pansotti, Juniper Sauce

have created an eight course menu from inspiration and the market's seasonal offerings. This menu is offered for the entire party. Chef's Menu

Additional courses of pairing available ... $ 14 a pour