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daily selection of chef's welcome bite

sushi rice, myoga ginger & icicle radish, shiro dashi sabayon, yuzu kosho salt

morel “everything” fritters, pickled rhubarb & green apple, dry cider creme fraiche

rhone gem lettuce, red walnuts, celery & tomatillo vinaigrette

humboldt fog goat cheese, romano beans & truffled sherry shallot vinaigrette

roquefort, the one and only benton's bacon, sundried tomato & everything crumble

hearts of palm, cucumber, jammy jidori egg, gin cured salmon caviar & louie dressing

dry fried asparagus with olive, vegetables & soft potato

chorizo romesco sauce, toasted hazelnuts & salsa verde

saffron nage & pasta di sepia, lemon oil

chili crumb, xo butter, lime & shiso ($14)

buckwheat blinis, sour cream & smoked sturgeon creme ($145 per ounce)

burrata, asparagus & chinese cauliflower, walnut & lemon aillade

parsley leaf & root puree, roasted lemon butter, pomelo, celtuce, hearts of palm & pistachio

white bean soubise, lardo & green garlic, crispy shelling beans, baby artichokes & bianchetti truffles

english pea risotto, stuffed morels, baby tokyo turnips, roasted hen jus & mint

candy caps, wild rice, leeks & farro, with wild boar bacon, sprouting broccoli, alaskan birch syrup & pecan crunch

colcannon croquette, irish red ale fonduta, spigarello kale salsa verde & roasted beef jus ($8 supplement)

a seasonally changing selection served with accompaniments

poached rhubarb & fresh strawberries, magnolia blossom, black sesame ice cream

banana cookies & cream, chocolate toffee, coffee gelee, mocha pecans, coconut sorbet

carrot caramel, fromage blanc ice cream, blood & mandarin orange

oat & chocolate crunch, stout ice cream, chocolate mousse

white guava sorbet, blackberry gelees, alabaster melon & pomegranate

cannoli classico, salted caramel ice cream, pistachio, altissio espresso

daily selection of ice cream & sorbets

honeycomb, rosemary & pine nut focaccia