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. 

From the Pantry.

BUTTER PECAN CORNBREAD | 9
Whipped Bourbon Maple Butter

PIGS IN A BLANKET | 12
Cheddarwurst • Spicy House Mustard

Snacks.

CHICKEN LIVER MOUSSE | 9
Tahini Miso Cookie • Onion Jam

MAPLEBROOK BURRATINI | 13
Mandarinquat • Savory Biscotti • Basil

BISCUITS + CAVIAR | 24
6g Hackleback Caviar • Onion Dip

SMOKED TROUT PATÉ | 9
Jalapeño • Lavash • Espelette

All Things Raw.

*OYSTERS ON THE HALF SHELL | 19
(6 per order)
Rhubarb • Jalapeño Relish

*YELLOWFIN TUNA | 17
Yuzu • Pineapple • Cilantro

*SCALLOP CRUDO | 15
Green Tomato • Rhubarb • Apple

Starters.

CHARRED AVOCADO | 14
Grapefruit • Miso • Spring Greens

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

CAST IRON ASPARAGUS | 15
Sheep’s Milk Cheese • Cured Egg • Tenkasu

HEIRLOOM BEETS | 14
Coconut • Radish • Mandarin • Basil

SPANISH OCTOPUS | 23
Fish Sauce • Peanut • Garbanzo • Nduja


Pastas.

TAGLIATELLE | 22
Mushroom Sugo • Spinach • Poached Egg • Mascarpone

POTATO GNOCCHI| 17
Crème Fraîche Fondue • Guanciale • Spring Onion

SPAGHETTI | 26
Jonah Crab • Asparagus • Ramps


Mains.

ORA KING SALMON | 34
Ramp Oil • Vin Blanc • Shishito Peppers

STRIPED BASS | 36
Pea Puree • Artichokes • Turnip • Citrus Vinaigrette

SEA SCALLOPS | 36
Green Garlic • Kumquats • Endive • Morcilla

*TOP SIRLOIN | 38
Black Garlic • Potato Purée • Spring Onion • Mushrooms

BONE-IN PORK CHOP | 34
Spigarello • Red Miso Glaze • Boquerones

DRY AGED ROHAN DUCK | 36
Rillette • Bok Choy • Gooseberry • Jus

Desserts.

BLUEBERRY CHEESECAKE | 13
Goat Cheese • Blueberry Hibiscus Sherbet • Lemon Ginger Curd

MILK CHOCOLATE TRUFFLE BAR | 13
Pistachio • Dark Chocolate Cardamom Ice Cream

ICE CREAM OR SORBET FLAVOR OF THE DAY | 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 May 1st, 2021


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