TO BEGIN
*Chicken Liver MousseUS$11.00
mandarin, brioche, burnt honey
*Golden Osetra CaviarUS$29.00
buckwheat, cucumber, maple
*Nantucket Bay ScallopUS$8.00
cauliflower, Buddha hand, black lime
COLD
*Lightly Cured KampachiUS$28.00
apple, daikon, Meyer lemon
*Dry Aged Beef TartareUS$27.00
fermented carrots, horseradish, wheat berries
Grilled Baby BeetsUS$24.00
black garlic, hazelnut, endive
HOT
Brown Butter Roasted Hokkaido ScallopsUS$29.00
cauliflower, rye berry, Honeycrisp apple
Roasted Veal SweetbreadsUS$29.00
smoked squash, swiss chard, burnt onion pork broth
◊Ricotta GnudiUS$28.00
maitake, maple, red rock cheddar
ENTRÉES
Black Truffle Roasted ChickenUS$41.00
chestnut mushroom, prune, burnt sweet potato
Olive Oil Poached Arctic CharUS$47.00
celtuce, smoked cauliflower, black trumpets
Roasted Beef Short RibUS$46.00
celery root, chewy beets, radicchio
Honeynut SquashUS$35.00
fermented cabbage, caraway, roasted onion jus
*Whole Roasted Dry Aged DuckUS$70.00
delicata squash, plum, duck heart sausage
- for oneUS$70.00
- for twoUS$145.00
Tasting Menu
We kindly request full table participation when choosing the tasting menu.
Eight Course Tasting MenuUS$185.00
Standard Wine PairingUS$95.00
Reserve Wine PairingUS$190.00
Non-Alcoholic PairingUS$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.