TO BEGIN
*Chicken Liver Mousse11,00 $
roasted shallot, Armagnac, dried orange
*Golden Osetra Caviar29,00 $
buckwheat, cucumber, maple
*Nantucket Bay Scallop9,00 $
cauliflower, Buddha hand, black lime
COLD
*Lightly Cured Kampachi31,00 $
grapefruit, daikon, thai basil
*Dry Aged Beef Tartare29,00 $
roasted shallots, horseradish, wheat berries
Grilled Heirloom Carrots24,00 $
walnut, harissa, sprouted barley
HOT
Brown Butter Roasted Hokkaido Scallops31,00 $
cauliflower, rye berry, Honeycrisp apple
Roasted Veal Sweetbreads30,00 $
soubise, broccolini, charred scallion pork broth
◊Parsnip Tortelli28,00 $
whey, kombu, tomme brûlée
Black Truffle Tajarin38,00 $
toasted yeast, parmesan
ENTRÉES
Black Truffle Roasted Chicken43,00 $
chestnut mushroom, prune, burnt sweet potato
New Zealand Venison Loin55,00 $
napa cabbage, sunchoke, horseradish
Slow Cooked Arctic Char47,00 $
turnip, maitake, lemongrass
Slow Roasted Beef Short Rib51,00 $
celery root, chewy beets, radicchio
Lions Mane Mushroom35,00 $
cauliflower, smoked date, sprouted lentils
*Whole Roasted Dry Aged Duck70,00 $
mandarin, sunchoke, duck heart sausage
- for one70,00 $
- for two145,00 $
Tasting Menu
We kindly request full table participation when choosing the tasting menu.
Eight Course Tasting Menu195,00 $
Standard Wine Pairing95,00 $
Reserve Wine Pairing190,00 $
Non-Alcoholic Pairing70,00 $
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.