Days: Wednesday - Saturday. Hours: 5PM - 8PM
First Course
Kombu Cured Scallop CrudoUSD 16.00
Mint, Calamansi, Thai Chile, Gooseberry, Squid Ink
Caramelized Onion VelouteUSD 14.00
Sherry Apple, Comte Cheese, Toasted Bread Shards
Hudson Valley Foie Gras TorchonUSD 32.00
Hibiscus Apple Jam, Sauerkraut, Black Truffle Shokupan
Second Course
Pork BellyUSD 18.00
Pomegranate, Togarashi Peanuts, Cilantro, Sweet Potato
Beef Tartare USD 22.00
Pomme Paillasson, Hackleback Caviar, Smoked Oyster Emulsion, Mustard Frills
Duck Fat Roasted CarrotsUSD 14.00
Fulper Ricotta, Za'atar Puffed Rice, Ash Honey
Main Course
Wild Harvested Scallops USD 44.00
Green Yuzu Kosho, Baby Bok Choy, Celeriac, Crispy Garlic Shallot
Jurgielewicz Duck Breast USD 46.00
Parsnip, Rye Berries, Miso Apricot, Tare’
Painted Hills New York Strip USD 52.00
Truffled Winter Radish, Potato Fondant & Croquette, King Trumpet Mushroom, Sauce Bordelaise
Line Caught Atlantic HalibutUSD 42.00
Fregola, Hearts of Palm, Swiss Chard, Sauce Americaine
Dessert
Honeynut Squash Panna CottaUSD 14.00
Miso Streusel, Caramel, Spiced Chantilly
Flourless Chocolate CakeUSD 14.00
Maple Strawberry, Olive Oil Ice Cream, Fleur de Sel
Valley Shepherd Cheese PlateUSD 16.00
A Cow.. A Sheep.. And A Goat | Honeycomb, Apple Butter
Executive Chef
Greg Vassos
Chef 6 course Tasting Menu $115++ per person - All menu items subject to 20% gratuity & 6% sales tax