Dinner

Four Course Menu | 125 per person

Wine Pairing | 65 per person
Zero Proof Flight | 50 per person

caviar*

osetra caviar, kanpachi tartare, grilled spinach, shiro dashi butter
optional course – 25 per person, entire table participation required

first course

smoked beef carpaccio, sweet mustard, spring onion, onion consommé, asparagus

délice de bourgogne omelette, marinated leek, black truffle consommé

hiramasa crudo, strawberry ponzu, lemon verbena, nori

hokkaido scallop & sea urchin, snow pea, gochujang consommé, sesame

second course

lightly smoked ocean trout, toasted rye, pickled & grilled ramp, chicharrón

*crispy cream cheese gnudi, white asparagus, belper knolle, country ham butter

lamb saddle, artichoke, boquerones, pickled pepper, manchego

glazed & stuffed chicken wing, black vinegar, super carrots, smoked chicken xo

third course

grilled beef short rib, crab rangoon, morel, baked potato hollandaise

butter poached halibut, flamin’ hot fried oyster, radish, high life mussel cuisson

rohan duck breast, smoked rillette, turnip, cherry

*potato and clothbound cheddar pierogi, smoked rabbit confit, morel, maple

cheese*

tête de moine, cashew financier, apricot, dill
optional cheese course – 18 per person, entire table participation required

dessert

meyer lemon vacherin, chrysanthemum, burnt honey, yogurt, poppy seed

roasted vanilla cheesecake bombe, buckwheat, carrot, bayleaf

baked alaska, rhubarb, sorrel, green szechuan peppercorn, white chocolate

chocolate tonka bean budino, sunchoke, salted maple, sunflower gianduja

executive chef kyle cottle
chef de cuisine jayme cannava
sous chef steven siepl
pastry chef erin kobler
pastry sous chef melissa santiago
wine director jake bennie

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

*a 3.5% surcharge will be added to your final bill to assist in covering the costs of health insurance for our employees.