The menu, created by Chef Anthony Keene, remains dedicated to contemporary Western European cuisine with subtle Asian influences, reinterpreting the award-winning recipes of Gordon Ramsay with the same commitment to quality and presentation.Complementing its more accessible i la carte menu will be a less formal approach to service, redesigned uniforms and a more upbeat social atmosphere.
Among the new menu’s starters ($9-15) are warm radicchio salad with candied pecans, blue cheese and apples (see recipe); ricotta cheese gnocchi with truffle and green cabbage sauce; risotto, butternut squash with mushrooms; and steak tartare with steak fries and fresh horseradish.
Seafood small plates ($11-23) include California halibut with Spanish chorizo, gigante beans and jalapeno; Pacific cod with miso custard and salt and vinegar spiced peanuts; snapper with kaffir lime, curry shrimp broth and jasmine rice; Nantucket scallops with cauliflower, caper raisin and curried granola; hamachi tataki pink grapefruit, fried shallots, avocado, wild parsley dressing (see photo); steamed mussels with white wine and garlic; and surf and turf featuring monkfish, oxtail ravioli and lobster bisque.
Meat-based small plates ($14-24) include beef filet 4 oz. onion rings and peppercorn sauce (see photo); braised pork belly with scallop, curried noodles and clams; prime “rib cap steak” with parmesan pommes frites and bearnaise (see photo); and roasted lamb with merguez sausage and lentils.
Desserts meant for two ($10) include meyer lemon tart with huckleberry coulis and burnt meringue (see photo), pineapple upside down cake with cherry ice cream, and chocolate hazelnut bar with hazelnut crunch, chocolate sorbet.