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.
RYE SOURDOUGH | 8
Black Garlic Butter
PORTUGUESE SWEET BREAD | 6
Cinnamon Maple Butter
HOUSE-FERMENTED PICKLES | 7
Mushroom Vinaigrette
FISH PATÉ | 9
Grilled Bread • Serrano • Pickles
OSSABAW HAM | 11
House Cured 18 Months
TEMPURA OYSTERS| 11
(3 per order) Aji Limon Mayo
RABBIT + PORK TERRINE| 10
Preserved Truffle • Pistachio • Persimmon
CHICKEN LIVER MOUSSE | 10
Walnut Banana Bread
BAVARIAN PRETZELS NUGGETS| 10
Beer Cheese • Spicy Honey Mustard
REGIIS OVA CAVIAR | 23
Squash + Miso Pancake • Smoked Maple
*OYSTERS ON THE HALF SHELL | 20
(6 per order) Celery Citronette
*TUNA CRUDO | 18
Aleppo Vinaigrette • Pineapple • Cilantro
STRACCIATELLA | 14
Kale • Figs• Pine Nuts • Roasted Lemon
ROASTED BEETS | 14
Grapes • Celery • Walnuts • Apple Dressing
FOIE GRAS | 19
Concord Grape • Radish • Lime • Toast
SQUASH SOUP | 15
Dates • Apple • Pistachio • Lime
GRILLED EGGPLANT | 16
Yoghurt • Nigella • Basil • XO Sauce
BRUSSELS SPROUTS | 14
Salumi Dressing • Anchovy • Frico
CHARRED OCTOPUS| 18
Chickpea • Nduja • Peanuts
SEARED BAY SCALLOPS | 28
Pumpkin • Miso • Bacon Vinaigrette • Pear
TAGLIATELLE | 28
Winter Black Truffle • Butter • Lemon • Parsley
SQUASH AGNOLOTTI | 24
Sprouting Broccoli • Honeynut Squash • Chorizo
LOBSTER BUCATINI | 29
Coconut Broth • Mushrooms • Swiss Chard • Chili Oil
FARRO RISOTTO | 24
Matsutake • Smoked Parmagiana • Egg • Sumac
BONE-IN SKATE| 30
Broccoli • Black Trumpet Mushroom • Romesco • Bacon Dashi
FISH STEW | 32
Monkfish • Mussels • Shrimp • Jasmine Rice
SEARED HALIBUT | 36
Shelling Beans • Kale • Onion Caper Jam • Buttermilk
*BERKSHIRE PORK | 34
Tonnato • Cauliflower • Pomegranate • Charcutière Jus
*LAMB LOIN | 39
Farro • Parsnip • Radicchio • Persimmon
*WAGYU TRI TIP | 40
Potato Pavé • Cabbage • Maitake Butter
*GRILLED SHORT RIB | 42
Celeriac • Spinach • Chanterelle • Cippolini
MILLE FEUILLE| 11
Persimmon • White Chocolate • Speculoos • Cocoa Nib
SMOKED CHEESECAKE SEMIFREDDO | 11
Meringue • Torched Popcorn Brittle • Whipped Ganache • Blood Orange
PORT WINE STICKY PUDDING | 12
Shortbread • Crème Fraîche • Cara Cara • Concord Grape Sorbet
* 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 November 12th, 2021