The 50-seat restaurant features entirely plant-based menu utilizing organic ingredients from certified sustainable farms. Advanced culinary techniques transform vegetables into sophisticated presentations rivaling traditional luxury cuisine.
Innovative preparations include root vegetable caviar, mushroom consommé with truffle oil, and deconstructed ratatouille with molecular gastronomy techniques. Each dish emphasizes natural flavors and artistic presentation.
The wine program features exclusively organic and biodynamic selections from environmentally responsible producers. Advanced preservation systems maintain optimal wine conditions without synthetic chemicals.
The seasonal tasting menu is priced at $325 per person with organic wine pairings available for $125. This sustainable dining experience represents the future of responsible luxury gastronomy.
