TO BEGIN
*Chicken Liver MousseUS$ 11,00
mandarin, brioche, burnt honey
*Golden Osetra CaviarUS$ 29,00
buckwheat, cucumber, maple
*Nantucket Bay ScallopUS$ 8,00
cauliflower, Buddha hand, black lime
COLD
*Lightly Cured KampachiUS$ 28,00
apple, daikon, Meyer lemon
*Dry Aged Beef TartareUS$ 27,00
fermented carrots, horseradish, wheat berries
Grilled Baby BeetsUS$ 24,00
black garlic, hazelnut, endive
HOT
Brown Butter Roasted Hokkaido ScallopsUS$ 29,00
cauliflower, rye berry, Honeycrisp apple
Roasted Veal SweetbreadsUS$ 29,00
smoked squash, swiss chard, burnt onion pork broth
◊Ricotta GnudiUS$ 28,00
maitake, maple, red rock cheddar
ENTRÉES
Black Truffle Roasted ChickenUS$ 41,00
chestnut mushroom, prune, burnt sweet potato
Olive Oil Poached Arctic CharUS$ 47,00
celtuce, smoked cauliflower, black trumpets
Roasted Beef Short RibUS$ 46,00
celery root, chewy beets, radicchio
Honeynut SquashUS$ 35,00
fermented cabbage, caraway, roasted onion jus
*Whole Roasted Dry Aged DuckUS$ 70,00
delicata squash, plum, duck heart sausage
- for oneUS$ 70,00
- for twoUS$ 145,00
Tasting Menu
We kindly request full table participation when choosing the tasting menu.
Eight Course Tasting MenuUS$ 185,00
Standard Wine PairingUS$ 95,00
Reserve Wine PairingUS$ 190,00
Non-Alcoholic PairingUS$ 70,00
Surcharge
As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 4% surcharge to all checks. We do this in lieu of increased menu prices. You may request to have this removed from your bill.