November five-course tasting menu $130 per guest plus tax
Ghanaian Cassava Flour, Florida Pink Shrimp, Macadamia Nuts, Winter Truffle
Hearts of Palm Cassoulet, Alaskan King Crab, Smoked Artic Char, Mint
Nigerian Prawn Escabech Gel, Aged Balsamic, Micro Arugula, Pecorino Cheese, Caviar Mustard
Butter Ball Potato Espuma, Pickled Cauliflower, Sauce Nero
Carrots Sheets, Red Cabbage, Celery Root, Quail Jus
Beet Sheets, Red Cabbage, Celery Root, Duck Jus Infused with Pomegranate
Chef Hyde's Spicy Blackening Seasoning, Artichoke, Poblano Pepper
Pearl Onions, Pumpkin, German Bread Dumpling, Beef Demi-Glace
Graffiti Eggplant Jam, Brussel Sprout leaves, Pumpkin, Lamb Demi-Glace
