CHEF NATHAN BARNET
CHEF NATHAN BARNET’S
TASTING MENU
Cured Hiramasa
Market radish & yuzu kosho
Hudson Valley Foie Gras Terrine
Honeycrisp apple, chestnut & brioche
Atlantic Cod & Clams
Vin jaune, trout roe & new potato
Roasted NY Strip
Red cabbage jam, sunchoke & black truffle
Basque Cheesecake
“Brocino” & hibiscus
Originally from Western Massachusetts, Chef Nathan Barnet has been cooking since age 14 and built his career in technique-driven New York kitchens after training at Jean-Georges (⭐⭐). His experience includes JoJo by Jean-Georges, 701West (John Fraser Group), North Fork Table & Inn, and serving as Chef de Cuisine at Iris, named one of Esquire’s Best New Restaurants in America. He later worked as R&D Chef and Culinary Director for Delicious Hospitality Group. His cooking is guided by seasonal, market-driven produce, blending French, Italian, Japanese, and Mediterranean influences.
