The Kinship menu
Our menu is a reflection of what inspires us when we think about food.
Craft celebrates a cooking technique, such as a Yellowfin Tuna Tataki with Spring Onion and Butter Pickle Salad and a Dashi Gelée.
History revisits classics or dishes that Chef experienced while traveling, such as a Sautéed Spanish Turbot with Artichokes en Barigoule, Red Pearl Onions and Minced Basil.
Ingredients celebrates a specific product: a Crispy Cassava is served alongside Stewed Tomatoes, Niçoise Olives and Yuzu-Kosho Aïoli, a Grilled Quail is paired with Garganelli, Chive Blossoms and Espelette Pepper Broth.
Indulgence highlights specialty items such as Ossetra Caviar with Yukon Gold Potato Chips and Crème Fraîche, Chef’s version of “Chips and Dip”, or Maine Lobster French Toast with Asian Pear, Cucumber and Sesame Mousse.
For the Table features a Roast Chicken stuffed with Lemon-Garlic Panade under the skin or a Whole Roasted Lobe of Foie Gras.