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. 

to begin.

RUSTIC FRENCH BREAD / 10
Garlic + Herb Butter

BISCUIT TRIO / 10
Black Truffle + Honey Butter

SMOKED BLUE CHEESE / 12
Red Wine Pickled Pears • Hazelnut Butter • Ginger Fig Scone

 

 

 

desserts.

FRENCH MACARONS / 11
Strawberry + Kalamata Olive • Chocolate Black Sesame • Mango Coconut

ST. LOUIS GOOEY BUTTER CAKE / 12
Cranberry Amaretto Ice Cream • Molasses • Walnuts

WHITE CHOCOLATE PISTACHIO CREPE CAKE / 14
Pistachio Praline • White Chocolate Milk Crumb • Lemon Sherbet

Horchata Ice Cream / 7
Ultimate Smoked Vanilla Ice Cream / 7
Tamarind Hibiscus Sorbet / 7

 

 

small plates.

CHARRED CARAFLEX CABBAGE / 12
Horseradish Sabayon • Crispy Potato • Tarragon

HEIRLOOM BEETS / 15
Peanut • Daikon Radish • Shiso

HONEYNUT SQUASH / 14
Pepita • Burnt Honey • Whipped Ricotta

TORTELLINI EN BRODO / 18
Mortadella • Brown Butter • Chicken Jus

*BEEF TARTARE / 15
Calabrian Salsa • Pistachios • Scallion Pancake

SCALLOP CRUDO / 23
Almonds • Persimmons • Black Lime

*EAST COAST OYSTERS (3) / 9
Roasted Chili Mignonette

large plates.

SPAGHETTI + SCALLOPS /26
Parsnip Crema • Spinach • Chili • Bottarga

RICOTTA DUMPLINGS / 21
Cauliflower • Pine Nut Relish • Lemon

ROASTED CHICKEN / 35
Polenta • Pepperonata • Oregano

GRILLED STRIP LOIN / 39
Kale • Cippolini • Peppercorn Sauce

SLOW-COOKED SHORT RIB / 36
Sweet Potato • Brussels Sprouts • Golden Raisins

ROASTED BLACK BASS / 34
Sunchoke • Apple • Curry • Dill