Q: You’ve added menu items and re-worked some. What are the highlights?
Keeping the core was very important. We’ve added a double-cut rib eye cote du boeuf, a French classic, big enough to serve two or three. But we wanted to refocus the remainder of the menu in a more seasonal way. Among the appetizers, we’ve added Hamachi crudo marinated with Meyer lemon juice and Calabrian chilies. We’ve taken sea scallops, which were a signature, and now cook them with a hazelnut crust and top them with a dashi sea foam.
Q: Any changes to the wine program?
Our new Coravin wine-preservation system allows us to open reserve bottles of wine and offer them by the glass. It’s fun for the guests to try something really special without having to order a full bottle.