SYV Restaurant Week Menu

FIRST Choice of:
BABY BEETS & WINTER CITRUS Goat Cheese Espuma, Rye Crumble, Endive
BUTTERNUT SQUASH BISQUE Candied Pepitas, Vadouvan Spice, Kale

SECOND Choice of: 
MUSHROOM RISOTTO Herb Pesto, Mascarpone, Crispy Leeks
CATCH of the DAY Turnips, Kale, Black Truffle Dashi
BREAST of DUCK Farro, Roasted Grapes, Swiss Chard
FILET of BEEF Celery Root, Miso Purée, Slow-Cooked Onion (+$25)

SWEET END Choice of:
CHOCOLATE & HONEY Chocolate Mousse, Vanilla, Honeycomb, Crumble
PASSIONFRUIT TART Coconut Cream, Vanilla, Tropical Fruit

MENU SUPPLEMENTS
HOUSE-MADE BREAD Avocado Butter, Himalayan Sea Salt (+$7)
OYSTERS Seasonal Mignonette, Chives (+$16)
CAVIAR SERVICE Potato Chips, Crème Fraîche
Calvisius Tradition 10g | 28g – (+$40 | $75)
Oscietra Classic | 28g – (+$145)

THREE COURSE 50
excludes tax and 22% service charge

*A 2% service charge will be added to all bills. This service will go directly to support benefits for our kitchen team. Our philosophy is to support and implement initiatives that allow our staff to thrive & assist them in equalizing their livelihood. If you would like this charge removed, please ask your server. 
*Twenty Percent Service Charge Will Be Added to Parties of Six or More

Please reserve your desired time and inform your host of the SYV Restaurant Week Menu.

Javier Ramirez – Head Chef | Ivan Coronel – Sous Chef | Jonathan Rosenson – Sommelier/Owner