Hors D'Oeuvres

Starters

Scottish Quail Egg
Scottish Quail Egg

Caviar, Chorizo

Avocado Toast
Avocado Toast

Housemade Bread, Assorted Toppings

Scottish Quail Egg
Scottish Quail Egg

Caviar, Chorizo

1/23
Lobster Bisque
Lobster Bisque

Cheddar & Chive Biscuit, Tarragon Bubbles

Lobster & Asparagus Terrine
Lobster & Asparagus Terrine

Shaved Asparagus, Heirloom Cherry Tomato, Salsa Verde

Scallops
Scallops

Sunchoke Mousse, Sunchoke Chips, Barrel Aged Maple Syrup

Lobster Bisque
Lobster Bisque

Cheddar & Chive Biscuit, Tarragon Bubbles

1/15

Entrees

Desserts

Prime Filet Mignon
Prime Filet Mignon

Romesco, Charred Brussels Sprouts, Charred Calçot, Shaved Marcona Almonds, Spanish Olive Oil

Ras al Hanout Crusted Sea Bass
Ras al Hanout Crusted Sea Bass

Cranberry Beans, Sofrito, Preserved Lemons, Pea Shoots

Sea Bass 'Pad Thai'
Sea Bass 'Pad Thai'

Pad Thai 'Cake', Tamarind Puree, Lemongrass Bubbles

Prime Filet Mignon
Prime Filet Mignon

Romesco, Charred Brussels Sprouts, Charred Calçot, Shaved Marcona Almonds, Spanish Olive Oil

1/26
Peach Frangipane Tart
Peach Frangipane Tart

Almond, Peach, Summer

Chocolate pot de Creme with van
Chocolate pot de Creme with van

Chocolate Cremeux 'Smores'
Chocolate Cremeux 'Smores'

Peach Frangipane Tart
Peach Frangipane Tart

Almond, Peach, Summer

1/16

SAMPLE MENU ITEMS

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Gayot Chef David Gussin