Margot

Ten courses plus surprises, technique-driven, seasonally inspired contemporary American cuisine

Optional wine pairing

Baked to golden brown, served with slightly smoky butter with urfa chile

Cooling, palate-cleansing cucumber granita with frozen yogurt

Perfectly cooked and seasoned, served with charred castelfranco radicchio, an heirloom winter vegetable from Italy

With smoked mussels, koginut squash and black garlic

With brown bread ice cream

One bite apiece - beets, duck and oyster, each offering a different texture