TO BEGIN
*Chicken Liver Mousse$11.00
roasted shallot, Armagnac, dried orange
*Golden Osetra Caviar$29.00
buckwheat, cucumber, maple
*Nantucket Bay Scallop$8.00
cauliflower, Buddha hand, black lime
COLD
*Lightly Cured Kampachi$28.00
apple, daikon, Meyer lemon
*Dry Aged Beef Tartare$27.00
fermented carrots, horseradish, wheat berries
Grilled Baby Beets$24.00
black garlic, hazelnut, endive
HOT
Brown Butter Roasted Hokkaido Scallops$29.00
cauliflower, rye berry, Honeycrisp apple
Roasted Veal Sweetbreads$29.00
smoked squash, swiss chard, burnt onion pork broth
◊Ricotta Gnudi$28.00
maitake, maple, red rock cheddar
White Truffle Agnolotti$80.00
kobocha squash, toasted yeast, St. Germain
ENTRÉES
Black Truffle Roasted Chicken$41.00
chestnut mushroom, prune, burnt sweet potato
Slow Cooked Arctic Char$47.00
celtuce, smoked cauliflower, black trumpets
Roasted Beef Short Rib$46.00
celery root, chewy beets, radicchio
Honeynut Squash$35.00
fermented cabbage, caraway, roasted onion jus
*Whole Roasted Dry Aged Duck$70.00
mandarin, sunchoke, duck heart sausage
- for one$70.00
- for two$145.00
Tasting Menu
We kindly request full table participation when choosing the tasting menu.
Eight Course Tasting Menu$185.00
Standard Wine Pairing$95.00
Reserve Wine Pairing$190.00
Non-Alcoholic Pairing$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.