Asiate

Menu

An artistic blend of seasonal flavors

Creatively accented with artistic touches, Asiate offers contemporary and modern cuisine under the direction of Executive Chef Cyril Renaud. Using only the freshest ingredients, menu highlights include Hudson Valley Foie Gras with Spice Port Wine, Lychee and Pumpkin Seed; Arctic Sea Char with Romanesco, Kalamata and charred grapefruit; and Duo of Grass-fed Wagyu Beef with Bone Marrow, Sweet Potato and Piquillo Peppers.

Open for breakfast, lunch and dinner, we offer guests the choice of an à la carte breakfast menu, Three-course prix fixe Lunch Menu and for dinner, a six-course Chef’s Tasting Menu. On the weekend, our three-course prix fixe brunch menu attracts visitors and locals alike and includes elevated comfort foods such as Chicken and Waffles with leg confit, fried organic egg and mustard maple as well as Smoked Salmon Eggs Benedict with English muffin, poached egg and hollandaise sauce.

Modern American

Menu highlights