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. 

snacks.

SOURDOUGH / 8
Roasted Garlic • Rosemary • Herbed Butter

GOAT CHEESE / 12
Pickled Blueberries • Fresh Dill • Spiced Nuts • Honey • Whole Wheat Crackers

small plates.

HEIRLOOM TOMATOES / 15
Shoyu Dressing • Sesame Tuile • Herbs

CHARRED CUCUMBER / 15
Buttermilk • Trout Roe • Everything Lavash • Dill • Shallot

ARTISANAL GREENS / 14
Shaved Vegetables • Avocado Goddess Dressing

ROASTED SQUID / 16
Corn • Avocado • Sun Gold Tomato • Black Mint

BASS CRUDO / 18
Green Tomato • Horseradish • Stone Fruit

PORK BELLY / 18
Farro Miso Glaze • Peaches • Bitter Greens 

CARAMELIZED ONION AGNOLLOTI / 22
Corn • Heirloom Peppers • Berries 

large plates.

HALF ROASTED CHICKIEN / 30
Roasted Garlic Jus • Radish • Watercress • Green Beans

12oz GRILLED PRIME RIBEYE / 50
Smoked Tomato • Mushroom • Greens

TUNA / 34
Lardo • Polenta Fresca • Tomato • Olive

HALIBUT / 36
Bean Succotash • Chantrelle • Lobster Bordalaise

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