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

RYE SOURDOUGH / 6
Pepita Oil • Smoked Ricotta • Everything Butter

KALE + FARRO SALAD / 14
Cranberry • Pumpkin Seed • Celery Root • Orange Vinaigrette

WINTER SQUASH SOUP / 14
Blue Cheese • Candied Pecan • Pequin Peppers

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

GRILLED BEETS / 15
Carrot Yogurt • Almond • Brown Butter • Dill

VENISON CARPACCIO* / 17
Lentils • Salsify • Autumn Olive • Cocoa

OYSTERS / 18
Broiled East Coast • Raw West Coast • Cranberry • Tarragon • Shallot

OCTOPUS / 18
Potato • Cured Olive • Lemon • Calabrian Chili

SEA TROUT CRUDO* / 16
Citrus • Fennel • Chicory • Mint

DOPPIO RAVIOLO / 19
Beef + Crab • Brown Butter • Carrots

CAVIAR* / SEE ADDITIONAL LIST
Traditional Accoutrements

MAIN COURSE

SEA TROUT* / 32
Cauliflower • Purple Potato • Caper Hollandaise

BONE-IN BLACK COD / 35
Tomato Broth • Heirloom Polenta • Broccolini • Preserved Lemon

14oz PORK PORTERHOUSE + CRISPY OYSTERS / 36
Apple Slaw • Sweet Potato • Fennel

LONG-ISLAND DUCK* / 36
Potato + Green Onion Rösti • Cabbage • Red Plum Jus

8oz BEEF TENDERLOIN* / 44
Creamed Greens • Hash Brown • Tamarind Steak Sauce

16oz BONE-IN PRIME BEEF RIBEYE* / MP
Parsnip • Brussels Sprouts • Bacon Onion Jam

FETTUCCINI ALLA CHITARRA / 29
Mushrooms • Squash • Walnut • Truffle Caciocavello

CHEESE

MURCIA AL VINO / 11
Spain • Goat’s Milk
Toasted Marconas • Clive • Butter Crackers

ROGUE RIVER BLUE / 12
Oregon • Blue
Mushroom Conserva • Pear Mostarda • Black Garlic

HARBISON / 13
Vermont • Soft
Seeded Danish • Quince • Whipped Honey

Download the  DINNER MENU  here