For one night only, the Dining Journey will be dedicated to caviar and truffles - two of nature's purest expressions of umami indulgence. Join us.

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Canapés from Chef Douglas Keane

 

Silken Tofu, Aged Ossetra Caviar

 

Tuna Tartare, Black Truffle Tempura

 

Nantucket Bay Scallops, Black Sesame Miso, 

Sunchoke, Rutabaga, Shaved White Truffles 

 

Black Truffled Crispy Chicken, 

Buttered Kimchee Braised 

 

Braised Pork, Parsnip Creamed Spinach, 

Parmesan-Shallot Crust, White Truffle

  

Caviar with Traditional Garniture, Untraditionally:

Crème Fraîche Ice Cream, Pickled Onion Granita, 

Cured Egg Yolk 

 

La Tur, Black Truffle, Sourdough  Fines Herbes 

 

Caramelized Celery Root, Hoshigaki, White Truffle

 

 

Chef Douglas Keane

Pastry Chef Josh Gaulin

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