1826 Restaurant & Lounge Menu

Chai

organic black tea from assam, india, cinnamon, ginger, cardamom, vanilla

Breakfast

blend of black teas from assam, ceylon (sri lanka), and kenya

Yunnan Gold

tippy black tea from yunnan, china with chocolatey notes and light body

Green Jasmine Pearls

blend of green and white teas from fujian, china, repeatedly infused with midnightharvested jasmine

Chamomile

egypt, whole flowers with creamy body and apple sweetness

Hibiscus

egypt, bright, red flowers that brews to a bright cranberry note with notes of tomato.

Americano Regular & Decaf

Espresso Regular & Decaf

Cappuccino Regular & Decaf

Laitte Regular & Decaf

Cucumber Gazpacho

with almond, dill and gin snow

Leek Croquette

with petit basque, potato and black truffle

Heirloom Beet Salad

with yogurt, poppy, and souffled amaranth

Florida Avocado Salad

with grapefruit, hearts of palm and citrus emulsion

Artichokes Barigoule

with orange, guanciale and gnocchi

Wild Mushroom Hen Egg Cocotte

with garbazo beans, panisse and vin jaune emulsion

Sweet Corn & Garganelli Pasta

with summer squash, black truffle and spring onions

Périgord Black Truffle Risotto

with madeira, fine herbs and robiola emulsion

Passion Fruit Semifreddo

with coconut, greek yogurt and basil

Dark Chocolate Crémeux

with banana, maldon sea salt, and caramel ice cream

Coconut Gelee

with coffee, bourbon and smoke coconut fuelletine

Yuzu Chiboust

with raspberry sorbet, grapefruit and tarragon

Cheeseboard

selection of artisan cheeses with seasonal accompaniments

Beef Tartare Cornets

with red onion, celeriac and horseradish

Foie Gras Pavé

with strawberry, young onion and st germain

Young Chicken Roasted & Confited

with garganelli pasta, black trumpet mushroom and sauce blanquette

Lamb Loin Slow Roasted

with madeira, hakurei turnips and stinging nettles

Short Rib Grilled

with jerusalem artichoke, meyer lemon and brussels sprouts

14oz NY Strip

grilled

Smoked Fish Mousse

with chive, caviar and pain de mie

Florida Shrimp Roasted

with kataifi, mint-coriander sabayon

Yellow Fin Tuna Tartare & Charred

with heirloom tomato, black olive and basil

Wild Atlantic Cod Roasted

with arugula, heirloom tomatoes and garden cassoulet

Wild Escolar Grilled

Lobster & King Crab Poached

with scallop dumplings, spring onions and pastis

The Golden Egg

golden osetra caviar, gold and brioche