First
Chilled Oysters
$28.00
Hibiscus mignonette, fresh wasabi root, and cucumber.
Braised Mediterranean Octopus Carpaccio
$26.00
Olive cracker, cumin creme fraiche, and garden mint.
Garden Harvest Salad
$24.00
Fall chicories, egyptian farro, smoked date, brown butter-maple vinaigrette.
Kona Kampachi Crudo
28.00
Wild prickly pear cactus, yali pear, hass avocado, and fresno chili.
$Second
Roasted Root Vegetable Bisque
$24.00
Ginger- compressed apple, local red crab.
French Perigord Truffle Riscotto
$38.00
Carnaralli rice, mascarpone, and garden herbs.
Buckwheat and Potato Gnocchi
$28.00
Crispy lady edison country ham, tom me de savoie fondue.
Slow- Roasted Duroc Pork Belly
24.00
White corn polenta, apricot mastrada, and sherry cipollini onion.
$Main
Smoked Pacific Swordifsh
$54.00
New potato fondant, potato espuma, celtuce, and crispy kale.
Seared Mero Arctic Sea Bass
$62.00
Broccoli preserved lemon pistou, california orchard morels, and crispy sweet potato.
Fennel Dusted Wild King Salmon
$56.00
Heirloom beets local citrus, pickled wild ramp, and puffed amaranath.
La Belle Farms Duck Breast
$52.00
Cabbage apple butter, confit maitake mushroom, and lemon compressed honeycrisp apple.
Allen Brothers Beef Strip Loin
$62.00
Black trumpet mushroom, swiss chard, and potato glass.
Superior Farms Lamb Loin
$58.00
Poached black eye peas, pickled fennel relish, potato, and piquillo peperade.
Menu for Studio Restaurant at Montage is provided by findrestaurantmenu.com
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