THE ALCOVE

A convivial dining experience by Chef Douglas Keane, Sundays in May. 

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Each guest will be welcomed with a glass

of grower producer Champagne

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Selection of Fresh Seafood + Spring Crudités

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Fried Whole Chicken

Buttered Kimchee, Okonomiyaki

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Strawberry Shiso Cake, House Made Ice Cream

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$150/guest plus 20% service charge and tax. Minimum of 6 guests.