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 CÓCTEL | 10
Chipotle Tomato Puree • Avocado • Horseradish

SMOKED FISH PATÉ | 9
Lavash • Herb Salad • Espelette

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

NETTLE MEADOW KUNIK | 13
Pickled Blueberries • Beet Butter  • Walnut Biscuit

GOAT CHEESE + CHERRY TOMATO FOCACCIA | 10
Herbs de Provence • Lavender-Thyme Olive Oil

PARMESAN GOUGERE + CAVIAR | 25
5g Hackleback Caviar • Red Onion + Golden Raisin Jam

All Things Raw.

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

*SNAPPER TARTARE | 16
Mango • Basil • Crispy Rice • Chile Vin

*HIRAMASA | 17
Portuguese Olive Oil • Espelette • Lime

*TUNA CRUDO | 19
Orange Kosho • Spring Garlic • Pine Nuts