DINNER

Every dish we prepare we hope to evoke a precious memory or to create one for our guest. Our food is very personal to us and as our guests we hope you understand the purpose of each dish and of course desire to have it again. But yet feel confident in our strengths and techniques to always be willing to try something new as we are relentless about what is served in our dining room. Our love for cheese showcased in distinct preparations that we find best paired with the nuances of the Fromage. The final course of supper is served thoughtfully and meticulously. We strive for momentousness, for importance, and for solidity in our cooking. The food we serve is our whole purpose as chefs paying homage to grand chefs who preceded us and paved the way for us in our kitchen today. 

TO BEGIN

TURMERIC SOURDOUGH / 6
Yogurt • Hempseed • Mahammara

CORNBREAD / 9
Caviar Studded Butter • Parsley • Tarragon

CLAM + PORK CHOWDER / 10
Littleneck Clams • Pork Belly • Chips

GILFEATHER TURNIP SOUP /14
Apple • Black Walnut • Guanciale

KAMPACHI CRUDO* / 19
Avocado • Tomato • Sesame • Husk Cherry

OCTOPUS / 18
Almond • Ginger • Raisins • Cilantro

OYSTERS ON THE HALF SHELL* / 20
Yuzu Kosho Mignionette

PRIME BEEF TATARE* / 16
Onion Dip • Salt +Vinegar Chip • Bay Leaf • Ale

CHICORY / 15
Straciatella Cheese • Sourdough Flatbread • Nigella • Pepperoncini

BRUSSEL SPROUTS + GRAPE / 16
Blue Cheese • Cashews • Celery Root

CAVIAR* / SEE ADDITIONAL LIST
Traditional Accouterments