Rouge

"harry's bar", grissini, cognac mustard, capers

yukon gold potato "brick", tomato confit, champagne dijon

cranberry cognac marmalade, verde farms micro greens, toast points

bloody mary cocktail sauce, cabbage slaw, lemon

house cured meats, artisan cheese, chef's accompaniments

pimienton almonds, shaved grana, grilled lemon vinaigrette

tomato confit, spiced croutons, warm bacon vinaigrette

cherry tomatoes, croutons, buttermilk ranch

roasted muscovy duck, hearts of palm ragout, enoki mushroom salad, lavender honey

yukon gold potato mousseline, grilled asparagus, bordelaise sauce

basil gnocchi, baby carrots, poivre au vert sauce

gorgonzola bread pudding, poached apple, apricot maple jelly

roasted fingerlings, wilted greens, arugula pesto

mirin scented sushi rice, braised bok choy, scallion miso "paint"

summer squash "planks", mushroom fricassee, blood orange beurre monte

celeriac puree, brussel sprout ragout, cranberry cognac drizzle