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. 

BEGIN

SOURDOUGH / 5
Butterscotch Bean Hummus
• Tomato Jam • Cultured Butter • Za’atar

CAULIFLOWER / 13
Romanesco • Saffron • Urfa Pepper
• Popcorn • Black Garlic

OCTOPUS / 16
Eggplant Caponata • Crispy Quinoa
• Celery • Black Olive Caramel

BEEF TARTAR* / 15
Cucumber • Dried Tomato
• Pickled Onion • Yogurt

KING SALMON CRUDO* / 16
Zucchini • Lemon Balm • Trout Roe
• Marigold

HALF DOZEN OYSTERS* / 21
Broiled East Coast vs. Raw West Coast
Tomato Gazpacho • Basil • Jalapeño

BUTTERMILK BISCUIT + CAVIARS * / MP
Variety of 4 • Panna Cotta
• Pickled Tomato • Egg Yolk Jam

CRISPY QUAIL / 17
Smoked Eggplant • Cherry • Black Olive
• Bok Choy

SOUP + SALAD

KALE + BRUSSELS SPROUTS / 12
Thomcord Grape • Radish • Bacon • Blue Cheese • Poppy Seeds

SUMMER COLLECTION OF BEANS / 11
Cherry Tomatoes • Almonds • Buttermilk + Dill Vinaigrette

CORN + ALMOND SOUP / 12
Mushrooms • Apple • Moscatel Vinaigrette

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

PASTA

GNOCCHI / 22
Lamb Arrabbiata • Shishito Pepper • Tarentaise Cheese

SHRIMP RAVIOLI / 24
Corn Broth • Lovage • Summer Truffle

CANNELLONI / 19
Zucchini • Ricotta • Capers • Yellow Tomato

LAND + SEA

SAUSAGE ON BRIOCHE / 18
Cucumber Salad • Red Onion • Caraway• Dill

MONKFISH / 28
Heirloom Beans • Purple Hot Peppers • Blue Corn • Pumpkin

HALIBUT / 34
Mussels • Spinach • Turnip • Cider

DUCK * / 32
Steel Cut Oats • Bulgur • Freekeh • Caraway Brown Butter • Nectarines

WAGYU FLANK STEAK* / 42
Heirloom Tomatoes • Eggplant • Summer Squash • Black Garlic Ravigote

LOBSTER / 35
Corn • Sungold Tomatoes • Fennel • Johnnycakes

BONE-IN PRIME BEEF RIBEYE * / MP
Creamed Onion • Malt Vinegar • Runner Beans • Pop Over

CHEESE

P’TIT BASQUE / 9
Spain • Semi-soft
Barley Cracker • Pine Nut • Greens • Lemon Vinaigrette

CREMONT / 11
Vermont • Double Cream
Eggplant • Sesame • Basil • Balsamic

POINT REYES / 9
CA • Blue
Blackberry Mostarda • Crumpet • Herb Flowers

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