SEASONAL REPERTOIRE • AUTUMN / WINTER

OUR CULINARY REPERTOIRE

An elevated marriage of ancient Royal Indian spice craft and refined European gastronomy, forged over embers of Japanese binchotan charcoal.

FOUNDATIONAL TECHNIQUE

45-DAY AGING • CHARCOAL TEMPERING

EST. FAROE COLD SMOKE

local_fire_department Philosophy of Fire

WHERE AWADH DUM MEETS FRENCH ATELIER

Our hearth integrates historic clay tandoors with contemporary iron rotisseries. Every paste is hand-ground on volcanic metate stone, every jus simmered 48 hours with roasted marrow, marrow fat, and Kashmiri wild mountain morels.

Kitchen Service Pace A LA CARTE & CHEF TASTING

PRELUDES & SMALL PLATES

STARTERS & EUROPEAN TAPAS

[ 01 / SELECTION ]

CHEF'S PICK GF OPTION

100% acorn-fed pure Iberian cured ham aged 36 months, crystal bread toasted over charcoal, grated heirloom tomato pulp, Andalusian cold-press olive oil.

VEGETARIAN

Crispy saffron risotto croquettes with wild chanterelles and porcini, aged Parmigiano Reggiano center, crowned with black winter truffle emulsion and chive dust.

SIGNATURE GF

Crisp chickpea and carom seed tempura crust, lump blue soft shell crab, green mango relish, kashmiri chili emulsion, charred lemon squeeze.

GF RAW & COLD BAR

Hokkaido diver scallops pan-basted in cultured brown butter, curried cauliflower velouté, golden raisin caper purée, crisp parsnip ribbons.

VEGETARIAN

Pugliese creamy burrata, tandoori-roasted smoked aubergine baingan bharta pulp, pomegranate molasses drizzle, garlic kulchette crackers.

CHEF'S PICK

Seared Hudson Valley foie gras torchon, caramelized green cardamom fig preserve, house toasted pistachio milk brioche, Malden smoked salt.

SEA SCALLOPS & SAFFRON

OLD DELHI MURGH MAKHANI

BINCHOTAN PRIME RIBEYE

SLOW SIMMERED GRAVIES & HEIRLOOM SPICES

ROYAL INDIAN HERITAGE CURRIES

[ 02 / SELECTION ]

AWADHI ROYAL RECIPE GF

Grass-fed lamb shank braised for 14 hours in roasted bone marrow reduction, Kashmiri chili oil, rattan jot root infusion, and aromatic fennel blossom.

wine_bar Pairing: 2018 Domaine du Vieux Télégraphe Châteauneuf-du-Pape

HOUSE BENCHMARK GF

Tandoor-charred corn-fed chicken thigh, San Marzano vine tomato and Normandy cultured butter reduction, crushed sundried fenugreek, organic clover honey.

wine_bar Pairing: 2021 Louis Jadot Meursault Chardonnay

HERITAGE CLASSIC VEGETARIAN / GF

Urad dal slow-simmered over dying ember heat for 24 continuous hours with smoked tomato puree, garlic essence, and slow-churned farm churn ghee.

wine_bar Pairing: 2020 Viña Tondonia Reserva Rioja

VEGETARIAN / GF

House-pressed malai paneer stuffed with crushed pistachios, simmered in a silken brown onion cashew cream, roasted cardamom and crisp water chestnuts.

wine_bar Pairing: 2022 Trimbach Gewürztraminer Alsace

ACCOMPANIMENTS FROM THE TANDOOR & GRAIN

Saffron Aged Basmati Dum Rice ($9) • Truffle & Black Garlic Naan ($11) • Flaky Laccha Paratha ($8) • Bone Marrow Roti ($10)

bakery_dining FRESHLY BAKED TO ORDER

CHARCOAL HEARTH & CONTINENTAL TECHNIQUE

WOOD-FIRED GRILL & EUROPEAN MAINS

[ 03 / SELECTION ]

HEIRLOOM STEAK 14 OZ CUT

USDA Prime center cut seared on white binchotan coals at 900°F, glazed with Tellicherry black pepper and aged cognac demi-glace, bone marrow butter crust.

Includes roasted shallot purée & crispy rosemary hand-cut pont-neuf potatoes.

FRENCH CLASSIC GF

Crisped Moulard duck leg slow-cured in sea salt and duck fat, blood orange glaze infused with star anise and Ceylon cinnamon, celery root purée.

Finished with roasted baby heirloom carrots and braised Swiss chard.

CHEF SEAFOOD DUO GF

Wild U-8 tiger prawns spiced with ajwain seeds alongside miso-mustard charred Chilean sea bass filet, lemongrass coconut broth, samphire.

Sustainably line-caught from sub-Antarctic waters.

VEGETARIAN GF

One-year aged Acquerello rice, whipped aged taleggio fonduta, roasted pine nut butter, seasonal freshly shaved black Norcia truffles at table.

Table-side shaving of 5g seasonal black truffle included.

CONFECTIONS & COLD ROASTS

DESSERTS & ARTISAN ROASTS

[ 04 / SELECTION ]

DULCE FUSION

Piedmontese cream steeped with green cardamom pods and Kashmiri Mogra saffron, pistachio crumble crust, edible gold foil, rose water reduction.

PAIRING SUGGESTION Château d'Yquem Sauternes

CHOCOLAT NOIR

Molten Guanaja dark chocolate cake with warm center, spiced cinnamon chili infusion, homemade Tahitian vanilla bean gelato, cocoa nib crunch.

PAIRING SUGGESTION Taylor Fladgate 20-Yr Tawny

SPECIALTY BEVERAGE

Three-cup terroir tasting: Monsoon Malabar pour-over, Ethiopian Yirgacheffe cold siphon, and Royal Awadhi Cardamom Chai pulled with condensed buffalo milk.

SERVED WITH Spiced Almond Florentines

EXECUTIVE CHEF

AARAV DE SOUZA

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"We do not dilute tradition to please modern trends. We elevate the intensity of heritage spice through the discipline of classical European cellar cooking."

Trained between the royal kitchens of Lucknow and three-star ateliers in Lyon, our culinary direction honors primal smoke, ancient brass vessels, and uncompromised ingredient integrity.

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DIETARY CONCIERGE & ALLERGEN INTEGRITY

Please inform our captain of any food intolerances before dining. Our kitchen accommodates vegetarian, vegan, celiac (GF), and halal diets upon advance notice. An 18% service charge is added for parties of six or more.

LIMITED SEATING PER EVENING

JOIN US AT OUR TABLE

Reserve your table for tonight's culinary performance. Cellar wine pairings curated by Head Sommelier Margot Laurent.

RESERVE YOUR TABLE PRIVATE DINING INQUIRY