TO BEGIN
*Chicken Liver Mousse11,00 US$
mandarin, brioche, burnt honey
*Golden Osetra Caviar29,00 US$
buckwheat, cucumber, maple
*Nantucket Bay Scallop8,00 US$
cauliflower, Buddha hand, black lime
COLD
*Lightly Cured Kampachi28,00 US$
apple, daikon, Meyer lemon
*Dry Aged Beef Tartare27,00 US$
fermented carrots, horseradish, wheat berries
Grilled Baby Beets24,00 US$
black garlic, hazelnut, endive
HOT
Brown Butter Roasted Hokkaido Scallops29,00 US$
cauliflower, rye berry, Honeycrisp apple
Roasted Veal Sweetbreads29,00 US$
smoked squash, swiss chard, burnt onion pork broth
◊Ricotta Gnudi28,00 US$
maitake, maple, red rock cheddar
ENTRÉES
Black Truffle Roasted Chicken41,00 US$
chestnut mushroom, prune, burnt sweet potato
Olive Oil Poached Arctic Char47,00 US$
celtuce, smoked cauliflower, black trumpets
Roasted Beef Short Rib46,00 US$
celery root, chewy beets, radicchio
Honeynut Squash35,00 US$
fermented cabbage, caraway, roasted onion jus
*Whole Roasted Dry Aged Duck70,00 US$
delicata squash, plum, duck heart sausage
- for one70,00 US$
- for two145,00 US$
Tasting Menu
We kindly request full table participation when choosing the tasting menu.
Eight Course Tasting Menu185,00 US$
Standard Wine Pairing95,00 US$
Reserve Wine Pairing190,00 US$
Non-Alcoholic Pairing70,00 US$
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.