The Lobby Bar

Wagyu beef sliders, black truffle relish, gold leaf

Marinated thigh, black garlic aioli, crisp pickles

Double cooked, thick-cut potatoes, Parmigiano Reggiano, shaved truffles

Chef's selection of cured meats, lavash, cornichons, nuts, quince jelly

Sea salt, lemon aioli

3 each, Rosé & Tellicherry pepper mignonette

Fennel & grapefruit salad, cocktail and cognac sauce

Smoked heirloom tomato, red onion, lychee, pancetta, pickled shallots, Point Reyes blue cheese

Nuts, fruits & crisps. Choice of three cheeses: Karst Cave-Aged Gruyère (Vermont, cow, nutty, earthy, sharp), Moliterno Al Tartufo (Italy, sheep, grassy, nutty, intense truffle), Rogue Creamery Caveman Blue (Oregon, cow, creamy, mushroom brown butter), La Bonne Vie Triple Crème Brie (France, cow, buttery, creamy, rich), Cypress Grove Humboldt Fog (California, goat, creamy buttermilk, floral, herbal), Solera Three Milk Iberico (Spain, cow, goat, sheep, creamy, piquant, tangy)

Served with lemon blinis, traditional accompaniments. Intense, briny, everlasting sea breeze

Served with lemon blinis, traditional accompaniments. Balanced, nutty, mild

White chocolate Chantilly, strawberry & guava jam, chocolate crumble

Vanilla bean ice cream, crystallized graham cracker, homemade marshmallows & warmed chocolate ganache

Chocolate joconde, milk chocolate coffee ganache, caramel mousse, candied almonds

Blackberry filling, Tahitian vanilla bean ice cream