ChaomeisterJ:
Apertif
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Elegant Dining Room
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Amuse Bouche
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House-cured samon gravlax with lemon-scented mascarpone
ChaomeisterJ:
Maine lobster medallions, sunchoke, cabbage, and lobster bisque
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Grilled octopus, smoked paprika oil, and ceci bean puree
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Ridged pasta with "foie gras" scented with black truffles and Marsala
ChaomeisterJ:
Pancetta-wrapped veal loin with apple-celery root puree, endive, and black truffle
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Piemontese Cusie cheese with mushroom crumble, chestnut honey meringue, and tobacco tuile
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Pineapple sorbet with vanilla-ginger ale
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Cinnamon-carrot panna cotta, celery, and caramelized onion
ChaomeisterJ:
Dark chocolate cremeux with pistachio, Amarena cherry gelato, and sour cherry-lime panforte
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Mignardises Cart
ChaomeisterJ:
Biscotti's to take Home