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.

SOURDOUGH / 10
Roasted Garlic • Rosemary • Herbed Butter

JAPANESE MILK BREAD / 10
Matcha Butter  • Togarashi Seasoning

CHARRED EGGPLANT DIP / 9
Seasonal Vegetables • Lavash

BAKED BRIE / 12
Pistachio • Pear • Peach Mostarda

*EAST COAST OYSTERS (3) / 8
Roasted Chili Mignonette

 

desserts.

CREAM PUFF / 12
Smoked Chocolate Ice Cream • Toasted Marshmallow Mousse • Graham Cracker Crumb

CHOCOLATE GANACHE TART / 12
Passion Fruit • Cream Cheese • Shortbread Crumble

ICE CREAM OR SORBET OF THE DAY / 7

small plates.

BEEF BELLY / 16
Horseradish • Potato Pave • Gribiche Vinaigrette

HEIRLOOM BEETS / 14
Hazelnut Dukkah • Gooseberry • Farmers Cheese

SEARED FOIE GRAS / 22
Boudin Noir • Brioche • Golden Raisins

LITTLE GEM LETTUCE / 14
Avocado • Radish • Furikake • Preserved Lime

*FLUKE CRUDO / 18
Pear • Celery • Sea Beans • Ginger

 

 

large plates.

RICOTTA DUMPLINGS / 30
Lemon • Summer Truffles • Garlic Breadcrumb

BRAISED LAMB LASAGNETTE / 24
Tomato Chili Oil • Goat Cheese • Crispy Garlic

SALMON/ 34
Bok Choy • Shiitake • Radish • Yuzu Broth

*PRIME RIBEYE / 49
Salsa Verde • Baby Carrots • Crispy Shallot