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.

HOUSE-FERMENTED PICKLES | 7
Mushroom Vinaigrette

POACHED SHRIMP CÓCTEL | 10
Chipotle Tomato Puree • Avocado • Horseradish

SMOKED FISH PATÉ | 9
Lavash • Herb Salad • Espelette

RED PEPPER HUMMUS | 11
Almond • Za’atar • Tomato Gastrique

NETTLE MEADOW KUNIK | 13
Pickled Blueberries • Beet Butter  • Walnut Biscuit

GOAT CHEESE + CHERRY TOMATO FOCACCIA | 10
Herbs de Provence • Lavender-Thyme Olive Oil

PARMESAN GOUGERE + CAVIAR | 25
5g Hackleback Caviar • Red Onion + Golden Raisin Jam

 

All Things Raw.

*OYSTERS ON THE HALF SHELL | 19
(6 per order)
Cucumber + Jalapeño Mignonette

*SNAPPER TARTARE | 16
Mango • Basil • Crispy Rice • Chile Vin

*HIRAMASA | 17
Portuguese Olive Oil • Espelette • Lime

*TUNA CRUDO | 19
Orange Kosho • Spring Garlic • Pine Nuts

Starters.

ROASTED BEETS | 14
Figs • Cashew • Labneh • Anise Hyssop

FARM GREENS | 13
Buttermilk Vinaigrette • Smoked Walnuts • Aged Gouda

HEIRLOOM TOMATOES | 15
Lemon • Sunflower Seeds • Pink Peppercorn • Shallots

 

 

SEARED SCALLOPS | 22
Kohlrabi • Cilantro Relish • Sherry Caramel

SPANISH OCTOPUS | 24
Avocado • Fava Bean Salad • Orange • Serrano

RICOTTA AGNOLOTTI | 24
Whey • Tomato • Mushrooms • Almond 

SEMOLINA CAVATELLI | 22
Bacon • Cauliflower • Onion • Ras El Hanout 

LOBSTER DITALINI | 28
Pesto Genovese • Potato • Swiss Chard

 


Mains.

GRILLED BRANZINO | 30
Turnips • Couscous • Green Chile • Pine Nuts

SEARED HALIBUT | 36
Corn • Poblano • Agretti • Green Peppercorn

*WAGYU TOP SIRLOIN | 38
Carrots • Romesco • Bone Marrow Salsa Verde

SUCKLING PIG | 34
Black Eyed Peas • Cabbage • Mustard • Pork Jus

DRY-AGED ROHAN DUCK | 38
Grilled Sausage • Crema • Broccoli • Hazelnuts

Desserts.

SUMMER GALETTE | 15
Peach • Strawberry • Blackberry • Sea Salt Vanilla Ice Cream

WHITE CHOCOLATE TRUFFLE TRIO | 8
Lavender Spiced Meringue

KEY LIME PIE ICE CREAM | 7

 


* Consuming raw and undercooked items can lead to a foodborne illness.

* Please inform our staff of any allergens you have prior to ordering

* Menu subject to change.  Updated on July 23th, 2021


DOWNLOAD THE DINNER MENU HERE