TO BEGIN
*Chicken Liver MousseUSD 11.00
roasted shallot, Armagnac, dried orange
*Golden Osetra CaviarUSD 29.00
buckwheat, cucumber, maple
*Nantucket Bay ScallopUSD 8.00
cauliflower, Buddha hand, black lime
COLD
*Lightly Cured KampachiUSD 28.00
apple, daikon, Meyer lemon
*Dry Aged Beef TartareUSD 27.00
fermented carrots, horseradish, wheat berries
Grilled Baby BeetsUSD 24.00
black garlic, hazelnut, endive
HOT
Brown Butter Roasted Hokkaido ScallopsUSD 29.00
cauliflower, rye berry, Honeycrisp apple
Roasted Veal SweetbreadsUSD 29.00
smoked squash, swiss chard, burnt onion pork broth
◊Ricotta GnudiUSD 28.00
maitake, maple, red rock cheddar
White Truffle AgnolottiUSD 80.00
kobocha squash, toasted yeast, St. Germain
ENTRÉES
Black Truffle Roasted ChickenUSD 41.00
chestnut mushroom, prune, burnt sweet potato
Slow Cooked Arctic CharUSD 47.00
celtuce, smoked cauliflower, black trumpets
Roasted Beef Short RibUSD 46.00
celery root, chewy beets, radicchio
Honeynut SquashUSD 35.00
fermented cabbage, caraway, roasted onion jus
*Whole Roasted Dry Aged DuckUSD 70.00
mandarin, sunchoke, duck heart sausage
- for oneUSD 70.00
- for twoUSD 145.00
Tasting Menu
We kindly request full table participation when choosing the tasting menu.
Eight Course Tasting MenuUSD 185.00
Standard Wine PairingUSD 95.00
Reserve Wine PairingUSD 190.00
Non-Alcoholic PairingUSD 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.