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 | 10
Chipotle Tomato Puree • Avocado • Horseradish

SMOKED FISH PATÉ | 9
Lavash • Herb Salad • Espelette

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

GREY BARN PRUFROCK CHEESE | 13
Peach Lychee Gastrique • Cashew Biscuit

PIGS IN A BLANKET | 12
Boudin Blanc Sausage • House Spicy Mustard

GOAT CHEESE + SCALLION FOCACCIA | 10
Garlic Olive Oil

PARMESAN GOUGERE + CAVIAR | 24
5g Hackleback Caviar • Red Onion + Golden Raisin Jam

All Things Raw.

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

*MACKEREL CRUDO | 15
Lemongrass • Serranos • Crispy Shallot

*BLACK BASS TARTARE | 16
Mango • Basil • Crispy Rice • Chile Vin

*HAMACHI | 17
Strawberry • Soy • Quinoa

Starters.

MELON GAZPACHO | 17
Jonah Crab • Cherries • Coconut • Calabrian Chile

HEIRLOOM BEETS | 14
Grilled Shiitake • Cashew • Miso • Cilantro

PEACH + APRICOT SALAD | 15
Spanish Ham • Sunflower Togarashi • Peppercress

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

SHAVED ZUCCHINI SALAD | 15
Feta Mousse • Watermelon • Hazelnut

 

 

SPANISH OCTOPUS | 24
Cucumber • Strawberry • Shiso

SOFT SHELL CRAB | 22
Heirloom Tomato • Lychee • Fish Sauce Vinaigrette

FUSILLI | 20
Mushroom Sugo • Spinach • Poached Egg • Mascarpone

RICOTTA AGNOLOTTI | 24
English Peas • Almond • Mint

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


Mains.

*WAGYU RIBEYE | 65
Black Garlic • Anchovy • Fingerling Potatoes
 

ROASTED FLUKE | 36
Gem Lettuce • Peanuts • Tomato • Brown Butter

GRILLED BRANZINO | 32
Turnips • Couscous • Green Chile • Pine Nuts

SEARED KING SALMON | 34
Vin Blanc • Shishito Peppers • Pickled Grapes

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

LAMB SADDLE | 38
Sweet Potato • Chantrelle • Blackberry

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

Desserts.

DARK CHOCOLATE SACHER TORTE | 14
Apricot • Banane Liquer • Salted Caramel Cremeaux

CITRUS OLIVE OIL CAKE | 12
Beet Curd • Lemon Basil Mousse

PETIT FOURS | 13
Assorted French Pastries

LEMON LAVENDER GRANITA | 7
Lemoncello

 


* 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 June 18th, 2021


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