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. 

Bread Service.

RYE SOURDOUGH | 8
Black Garlic Butter

PORTUGUESE SWEET BREAD | 6
Cinnamon Maple Butter

Snacks.

HOUSE-FERMENTED PICKLES | 7
Mushroom Vinaigrette

FISH PATÉ | 9
Grilled Bread • Serrano • Pickles

OSSABAW HAM | 11
House Cured 18 Months

TEMPURA OYSTERS| 11
(3 per order) Aji Limon Mayo

RABBIT + PORK TERRINE| 10
Preserved Truffle • Pistachio • Persimmon

CHICKEN LIVER MOUSSE | 10
Walnut Banana Bread

BAVARIAN PRETZELS NUGGETS| 10
Beer Cheese • Spicy Honey Mustard

REGIIS OVA CAVIAR | 23
Squash + Miso Pancake • Smoked Maple

Appetizers.

*OYSTERS ON THE HALF SHELL | 20
(6 per order) Celery Citronette

*TUNA CRUDO | 18
Aleppo Vinaigrette • Pineapple • Cilantro

STRACCIATELLA | 14
Kale • Figs• Pine Nuts • Roasted Lemon

ROASTED BEETS | 14
Grapes • Celery • Walnuts • Apple Dressing

FOIE GRAS | 19
Concord Grape • Radish • Lime • Toast

 

SQUASH SOUP | 15
Dates • Apple • Pistachio • Lime

GRILLED EGGPLANT | 16
Yoghurt • Nigella • Basil • XO Sauce

BRUSSELS SPROUTS | 14
Salumi Dressing • Anchovy • Frico

CHARRED OCTOPUS| 18
Chickpea • Nduja • Peanuts

SEARED BAY SCALLOPS | 28
Pumpkin • Miso • Bacon Vinaigrette • Pear


Pastas.

TAGLIATELLE | 28
Winter Black Truffle • Butter • Lemon • Parsley

SQUASH AGNOLOTTI | 24
Sprouting Broccoli • Honeynut Squash • Chorizo

LOBSTER BUCATINI | 29
Coconut Broth • Mushrooms • Swiss Chard • Chili Oil

FARRO RISOTTO | 24
Matsutake • Smoked Parmagiana • Egg • Sumac


Mains.

BONE-IN SKATE| 30
Broccoli • Black Trumpet Mushroom • Romesco • Bacon Dashi

FISH STEW | 32
Monkfish • Mussels • Shrimp • Jasmine Rice

SEARED HALIBUT | 36
Shelling Beans • Kale • Onion Caper Jam • Buttermilk

*BERKSHIRE PORK | 34
Tonnato • Cauliflower • Pomegranate • Charcutière Jus

*LAMB LOIN | 39
Farro • Parsnip • Radicchio • Persimmon

*WAGYU TRI TIP | 40
Potato Pavé • Cabbage • Maitake Butter

*GRILLED SHORT RIB | 42
Celeriac • Spinach • Chanterelle • Cippolini

Desserts.

MILLE FEUILLE| 11
Persimmon • White Chocolate • Speculoos • Cocoa Nib

SMOKED CHEESECAKE SEMIFREDDO | 11
Meringue • Torched Popcorn Brittle • Whipped Ganache • Blood Orange

PORT WINE STICKY PUDDING | 12
Shortbread • Crème Fraîche • Cara Cara • Concord Grape Sorbet


* 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 November 12th, 2021


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