Composition of watermelons and melons, vincotto, prosciutto di Parma chips, grilled farm bread and fresh ham, Port gelée
Tartare of salmon crudo and smoked salmon, nasturtium, lavas cream, cucumber, jicama, Valentina spice
Tarte Tatin of heirloom tomatoes, purple plum, red onion, quinoa granola, basil mayonnaise, mint, tomato olive oil caramel
Prince Edward Island mussel soup, sea foam cloud, petites legumes, mussels’ chips
A creation of heirloom carrots, coffee and cream, Za'atar spices, quinoa salad
American hanger steak, beef tongue, new harvest potatoes, crispy onion, Zinfandel sauce, lemon greens
Grilled Pluma Iberico de Bellota, eggplant cream, rosemary sauce, grilled cucumber, green zucchini, grilled spring onions
Fried dover sole and skate fish, Tartar sauce 2.0: mayonnaise, capers, onions, eggs, parsley, lemon, tomato salad and grilled corn salade
Cobbler from blueberry and plums with Port, butter rich crumble, figs, vanilla ice cream
Sea salt caramel & dark chocolate tart, crème Chantilly
Cheesecake mousse with Virginia yellow peaches, nectarine compote, basil cream, peach gelée and granola crunch
(Sides are not included in RW menu)
Deep fried Brussels sprouts, yogurt sauce, sumac
With trio mayonnaise
Whipped potatoes with truffle
Executive Chef Bart Vandaele, Chef de Cuisine Alexander Flores
We will greatly appreciate if all members of your party will participate in the RW menu. Substitutions, changes, and splits are not available for RW menu. A 20% service charge will be added automatically.