– Menu –

Diners can experience customizable five- and seven-course tasting menus. Menu offerings change frequently and feature the very best seasonal ingredients, where vegetables are given equal attention and care. Menu is subject to change seasonally and without notice.

For a unique and intimate chef-driven experience, you join us for a fifteen-course tasting menu seated at Gravitas’ chef’s counter. Limited to parties of two.

Please click here to reserve


LIGHT BEGINNING

Potato Velouté

Smoked Trout, Melted Leeks, Crème Fraîche Gel, Toasted Brioche

Tempura Mushrooms

Warm Mushroom Escabeche, Garlic Aïoli

Yellowfin Tuna Sashimi

Soy Vinaigrette, Shaved Jalapeño, Black Vinegar Aïoli, Dehydrated Shallot and Garlic, Nori

(Osetra Caviar $30 Supplement)

Winter Vegetable Salad

Herbed Goat Cheese Espuma, Beets, Radish

Baby Carrots, Winter Flowers, White Wine Vinaigrette


INDULGENCE

Crispy Farm Egg

Chicken Confit, Melted Onion and Fennel, Chive, Chicken Sabayon

Early Spring Risotto

White Asparagus, Nettles, Benton's Ham, Pecorino

(Shaved Black Truffles $30 Supplement)

Butter Poached Maine Lobster

(supplement 10)

Crispy Sweetbreads, Caramelized Sunchoke Purée, Fennel Marmalade, Tarragon Butter Sauce

Hay Smoked Squab Breast

White Sweet Potato Purée, Charred Spring Onion, Ligonberry Gel, Banyuls Gastrique

(Add seared Foie Gras $15 supplement)


Unlimited sparkling water is available at a cost of $3 per person


HEARTY

Spring Lamb "Ghormeh Sabzi"

Basmati Rice, Braised Heirloom Beans, Salsa Verde, Garlic Yogurt

Slow-Braised Beet

Cauliflower Purée, Horseradish Chip, Magenta Leaves, Beet Jus

Braised Beef Short Rib

Toasted Spelt, Salsify-Taleggio Purée, Glazed Salsify, Gremolata

Roasted Walleye

Salted Cod Agnolotti, Glazed Butternut Squash, Wilted Swiss Chard, Vermouth Cream

Roasted Wagyu Ribeye

(Supplement $20)

Pommes Purée, Crispy Shallots and Potato, Buttered Spinach, Red Wine Sauce


SWEET

Winter Citrus

Passionfruit Curd, Toasted Hazelnut, Vermouth Gelée, Lime Sorbet

Warm Sticky Date Pudding

Salted Caramel, Almond Crumble, Crème Fraîche Whipped Cream, Earl Grey Ice Cream

Modern Chocolate Ganache   

Milk Chocolate Crémeux, Vanilla Panna Cotta, Dulce de Leche, Sweet Cream

White Chocolate-Buttermilk Cake

Lychee-Rose Sorbet, Chrysanthemum, Burnt Honey

SEASONAL CHEESE SELECTION

Cheese for Dessert 8 | Tasting of 3 Cheeses 21 | Tasting of 5 Cheeses 35

Bucherondin | Sevre et belle | FR

Bufarolo | Quatro Portoni  | NY

1924 Bleu | Terre des Volcans | France

L'Amuse Signature | 2-Year Gouda | L'Amuse | HL

Schlossberger Jung | Jumi | Switzerland


MENU AND WINE PAIRINGS

5-Course

90 | 64 Wine Pairings

7-Course

115 | 88 Wine Pairing

Add Shaved Black Truffles

30 per serving


Add on Osetra Caviar

30 per serving

Osetra Caviar Service           MP

Freshly Baked Parkerhouse Rolls, Traditional Accoutrements