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 , mint, tomato 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

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, 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.