four-course menu $95.00

choice of one dish per course

wine pairings also available $59.00/person

*golden kaluga caviar, smoked sablefish, grilled spinach,
shiro dashi butter
optional course – 25pp, entire table participation required

first course

fluke crudo, asparagus, rye, brown butter, caper

caramelized onion consommé, delice de Bourgogne, sourdough

steak tartare toad in a hole, grilled ramp, brioche, dill

shellfish chowder, sea urchin tater tot, mustard, fennel

second course

lightly smoked ocean trout, kohlrabi, mussel emulsion

gai yang chicken wing zampone, blood orange, cilantro, smoked chicken jus

crispy ricotta gnudi, celery root giardiniera, belper knolle, sunflower seed

roasted foie gras, ginger consommé, peanut, snow pea

third course

grilled short rib, morel mushroom crab rangoon, smoked béarnaise, crispy nori

roasted monkfish, little neck clams, white asparagus, horseradish-hidden valley

rohan duck breast, baby carrot, marcona almond, harissa-duck doughnut, chermoula

potato and gruyère agnolotti, lamb bacon, crispy potato, parmesan butter

*vegetarian upon request

*tête de moine, corn financier, huckleberry chutney, thyme
optional cheese course – 16pp, entire table participation required

dessert

cannelé de bordeaux, buttered rum diplomat cream, roasted pineapple sherbet, tarragon

cloud cake, frozen sheep’s milk yogurt, rhubarb, chamomile

sweet pea pavlova, white chocolate, coriander, meyer lemon sorbet

manjari chocolate torte, buckwheat, caramelized banana, coffee cocoa nib ice cream

executive chef andrew zimmerman
chef de cuisine kyle cottle
sous chef brian daley & jayme cannava
pastry chef erin kobler
sommelier alex ring

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk for foodborne illness. A 20% service charge will be added to parties of 6 or more.

*a 3% surcharge will be added to your final bill to assist in covering the costs of health insurance for our employees.