Lilac

Seasonal offerings prepared tableside from our trolley

prosciutto washed bombay dry, lillet, tomato water

artichoke infused hendrick’s gin, campari, cocchi di torino

michter’s rye, campari, giffard crème de cacao sweet vermouth, chocolate bitters

grey goose, yeni raki, tamarind, lime, demerara syrup cinnamon, cardamom, saline, whole milk, condensed milk

milagro blanco, giffard apricot, lime, orange bitters

contraluz mezcal, giffard pamplemousse, velvet falernum lime, grapefruit soda

maker’s mark bourbon, averna, black tea infused cocchi di torino orange bitters

Santa teresa 1796, vanilla cinnamon cordial montenegro, grind, coffee, mole bitters

Bee pollen, Moscatel vinegar, ginger beer

Dill, lime, olive, soda

santa teresa 1796, vanilla cinnamon cordial montenegro, grind, coffee, mole bitters

pierre ferrand cognac, grand marnier disaronno amaretto, honey, oat milk, orange blossom

milk bread, sweet onions, thyme

osetra, caramelized onion dip, pommes rösti

sicilian pistachio, apple crumble, garlic emulsion

fennel citrus salad, charred scallion, seeded lavash

pinenut, preserved lemon risotto, rosemary embers

spicy nduja sausage, sweet corn succotash

butternut, honeycrisp apple, chestnut confit

leek fondue, sherry glazed petit vegetables, truffle

vesuvian tomato puttanesca, roasted eggplant caviar

alaskan king crab, pommes fondantes, glazed turnip, fresno-lime butter

peppered duck breast, crispy leg confit, citrus glazed carrots

fines herbs, braised lamb mille feuille, parsnip

braised beef cheek, potato puree, braised leeks

ratatouille gratin, garden chimichurri

roasted beets, tokyo turnip, heirloom grits

"cacio e pepe", brown butter walnuts, scamorza cheese, truffle

rock shrimp, cirelli trebbiano

hand-cut pasta, parmigiano reggiano

dry curaçao, white chocolate namelaka candied orange

coconut custard, basil meringues

dark chocolate sponge, milk chocolate ganache, espresso gelato

pistachio gelato, saffron anglaise

radish, fennel, tonnato sauce

pinenut, preserved lemon risotto, rosemary embers

butternut, honeycrisp apple, chestnut confit

spicy nduja sausage, sweet corn succotash

osetra, caramelized onion dip, pommes rösti

"cacio e pepe", brown butter walnuts, scamorza cheese, truffle

hand-cut pasta, parmigiano reggiano

Chef's selection of canapés for the table

Jerusalem artichoke pine nut risotto, sauce vierge

Sun dried tomato, preserved lemon, avocado mousse, garlic meringue

Pommes Aligot, foraged mushroom, caramelized Vidalia, fine herb jus

Melted Brussel sprouts, chanterelle mushrooms, roasted celery root, sun dried tomato

Rosemary white chocolate mousse, apple coulis, blackberry sorbet

Chocolate hazelnut cremeux, caramelized hazelnuts, salted caramel crème, chocolate sable

leek fondue, sherry glazed petite vegetables, truffle

alaskan king crab, pommes fondantes, fresno-lime butter

aged duck breast, crispy leg confit, citrus glazed carrots

fines herbs, braised lamb mille feuille, parsnip

braised beef cheek, potato puree braised leeks

ratatouille gratin, garden chimichurri