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

COCOA SOURDOUGH / 8
Molasses Butter • Mushroom Conserva

MILK BREAD / 8
Whipped Matcha Butter • Shichimi Togarashi

CARROT SOUP / 14
Falafel • Mint • Sherry • Dukkah

BAY SCALLOP CRUDO* / 22
Uni • Turnip • Citrus • Shiso

CHARRED KALE / 16
Bagna Cauda • Breadcrumbs • Calabrian Chiles

OYSTERS ON THE HALF SHELL* / 20
Cucumber • Apple • Lime

LAMB TARTARE* / 16
Harissa • Chickpea • Dilly Pickles • Sorrel

ENDIVE SALAD / 14
Pear • Avocado • Goat Cheese • Pumpkin Seed

GLAZED BEETS / 15
Truffle • Ricotta • Granola • Thai Basil

OCTOPUS / 19
Sesame • Pepper Jam • Burnt Lemon

TUNA TARTARE / 22
Bone Marrow • Citrus • Onion • Sesame
Caviar Supplement: Market Price

CHARRED CUCUMBER SALAD / 15
Trout Roe • Yogurt • Sunflower Seeds • Bitter Lemon

CAVIAR* / SEE ADDITIONAL LIST
Traditional Accouterments

MAIN COURSE

ANOLLINI / 18
Lardo • Artichoke • Lemon • Shallot

RICOTTA GNUDI / 18
Peas • Mushrooms • Parmesan • Mushrooms

SPAGHETTINI / 19
Smoked Ham • Cured Egg Yolk • Whey

TROFIE / 23
Clams • Lemongrass • Sorrel

COD / 36
Chorizo Sabayon • Gem Lettuce • Puntarelle

NORDIC BLUE SALMON / 30
Fregola • Fumet Blanc • Claytonia

DRY AGED ROHAN DUCK* / 38
Sunchoke • Endive • Orange • Cardamom

GARLIC ROASTED CHICKEN / 36
Root Vegetables • Brussels Sprouts • Citrus Jus

WAGYU COULOTTE* / 40
Broccoli • Mushroom • Black Garlic Jus

SUCKLING PIG CONFIT / 39
Spring Onion • Green Garlic • Rhubarb • Hazelnut 

CHEESE

BIERKAAS FONDUE / 12
Holland • Cow’s Milk
Scallion • Heirloom Apple • Pretzel

DOUBLE CREME BRIE EN CROUTE / 13
France • Cow’s Milk
Rosemary • Thyme • Brown Butter • Roasted Broccoli • Hazelnut

FOURME D’AMBERT / 13
New York • Cow’s Milk
Seeded Cracker • Spanish Olives • Marcona Almond

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