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Studio Restaurant at Montage Menu : Cheese |
| Bonne Bouche | $15.00 – $25.00 | Goats milk, vermont soft ripened with tree ash, light and fluffy with notes of citrus |
| Epoisses | $15.00 – $25.00 | Cows milk, france pungent, creamy and soft texture with nutty, sweet and salty flavor |
| Kunik | $15.00 – $25.00 | Goats and cows milk, new york triple cream, semi-aged, tangy buttery flavor |
| Heublumen | $15.00 – $25.00 | Raw cows milk, switzerland milky delicate texture, raw almond notes, sweet hay finish |
| Fourme Affine Au Moelleux | $15.00 – $25.00 | Cows milk, france creamy and slightly salty, blue veins, sweet floral wine notes |
Studio Restaurant at Montage Menu : First Menu |
| Chilled Oysters | $28.00 | Orange habanero, red shiso, white ponzu |
| Belgian Endive Salad | $25.00 | Mache, black radish, caper emulsion |
| Hamachi Sashimi | $28.00 | Champagne lime gel, cucumber, togarashi |
| Chilled White Asparagus Veloute | $25.00 | Caviar, creme fraiche, brioche crouton |
Studio Restaurant at Montage Menu : Second Menu |
| Dungeness Crab and Ricotta Cavatelli | $29.00 | Fines herbes, preserved lemon glaze |
| Lobster Bisque | $25.00 | Boba, ginger, asian pear purée, coconut milk |
| Parmigiano-Reggiano Risotto | $25.00 | Nettles, wild mushrooms |
| Seared Diver Scallops | $28.00 | Sugar snaps, pearl onions, olive soil, vanilla |
Studio Restaurant at Montage Menu : Main Menu |
| Pan Roasted John Dory | $55.00 | Peas, gnocchi, mussel nage |
| Sauteed King Salmon | $55.00 | Garam masala eggplant, bok choy, cauliflower, tamarind brown butter |
| Seared Swordfish | $55.00 | Provençal stuffed squash blossoms, yellow beans, green romesco |
| Sautéed Duck Breast | $55.00 | Rhubarb, raspberry, swiss chard, yam |
| Grilled Beef Tenderloin | $58.00 | Short rib-potato croquette, chanterelles, leek-spinach purée, red wine sauce |
| Lamb Loin Roulade and Chop | $58.00 | Semolina polenta, artichokes, marinated tomato, garlic confit |
Studio Restaurant at Montage Menu : Tasting Menu |
| Roasted Beets | Goat cheese panna cotta, pistachio powder, balsamic vinaigrette dr. loosen riesling, kabinett, erdener treppchen, mosel, germany 2012 | |
| Handcrafted Orecchiette | Shrimp, kumquats, african basil paco & lola albarino, rias baixas, spain 2011 | |
| Poached Alaskan Halibut | Fiddlehead ferns, ramps, smoked buckwheat, sorrel sauce françois carillon, puligny-montrachet, burgundy, france 2010 | |
| Pressed Guinea Hen | Forbidden rice, cardamom glazed apricot, ginger brussels sprouts, honey gastrique williams-selyem pinot noir, weir vineyard, yorkville highlands, california 2010 | |
| Vanilla Butter Cake | Strawberries in textures, lemon foam, white chocolate powder, strawberry ice cream cascinetta vietti, moscato dÂasti, piedmont, italy 2012 |
Studio Restaurant at Montage Menu : Dessert |
| Vanilla Roasted Pineapple | $15.00 | Brown sugar cake, honey foam, coconut sorbet |
| Blueberry-Lemongrass Creme Brulee | $15.00 | Blueberry coulis, candied ginger biscotti |
| Warm Harry’s Berries Tart | $15.00 | Strawberry basil salad, white balsamic ice cream |
| Guanaja Chocolate Sphere | $15.00 | Sea salt caramel, guinness foam |
| Chocolate and Brown Butter Pave | $15.00 | Caramel popcorn, pretzel ice cream |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.