TO BEGIN
*Chicken Liver MousseUS$ 11,00
roasted shallot, Armagnac, dried orange
*Golden Osetra CaviarUS$ 29,00
buckwheat, cucumber, maple
*Nantucket Bay ScallopUS$ 9,00
cauliflower, Buddha hand, black lime
COLD
*Lightly Cured KampachiUS$ 31,00
grapefruit, daikon, thai basil
*Dry Aged Beef TartareUS$ 29,00
roasted shallots, horseradish, wheat berries
Grilled Heirloom CarrotsUS$ 24,00
walnut, harissa, sprouted barley
HOT
Brown Butter Roasted Hokkaido ScallopsUS$ 31,00
cauliflower, rye berry, Honeycrisp apple
Roasted Veal SweetbreadsUS$ 30,00
soubise, broccolini, charred scallion pork broth
◊Parsnip TortelliUS$ 28,00
whey, kombu, tomme brûlée
Black Truffle TajarinUS$ 38,00
toasted yeast, parmesan
ENTRÉES
Black Truffle Roasted ChickenUS$ 43,00
chestnut mushroom, prune, burnt sweet potato
New Zealand Venison LoinUS$ 55,00
napa cabbage, sunchoke, horseradish
Slow Cooked Arctic CharUS$ 47,00
turnip, maitake, lemongrass
Slow Roasted Beef Short RibUS$ 51,00
celery root, chewy beets, radicchio
Lions Mane MushroomUS$ 35,00
cauliflower, smoked date, sprouted lentils
*Whole Roasted Dry Aged DuckUS$ 70,00
mandarin, sunchoke, 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$ 195,00
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.