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.
RYE SOURDOUGH | 8
Black Garlic Butter
PORTUGUESE SWEET BREAD | 6
Cinnamon Maple Butter
HOUSE-FERMENTED PICKLES | 7
Mushroom Vinaigrette
STUFFED PEPPERS | 9
Smoked Fish Paté
CHICKEN LIVER MOUSSE | 10
Pecan Banana Bread
JONAH CRAB CLAWS | 12
Mustard Aioli • Lemon
FONDUTA | 12
Rye Crostini • Seed Crackers • Honeycrisp Apple • Medjool Jam
REGIIS OVA CAVIAR
Deviled Egg • Espelette • Lemon • Pumpernickel Toast
1/4 oz. | 35 1/2 oz. | 70
*OYSTERS ON THE HALF SHELL | 20
(6 per order) Celery Citronette
*TUNA CRUDO| 18
Aleppo Vinaigrette • Pineapple • Cilantro
MAINE UNI TOAST | 17
Iberico Lardo • Orange • Furikake
ROASTED BEETS | 14
Grapes • Celtuce • Walnuts • Apple Dressing
STRACCIATELLA | 15
Kale • Figs• Pine Nuts • Roasted Lemon
FOIE GRAS | 19
Concord Grape • Turnip • Lime • Toast
SQUASH SOUP | 15
Dates • Apple • Pistachio • Lime
GRILLED EGGPLANT | 16
Yoghurt • Nigella • Basil • XO Sauce
SEARED SCALLOPS | 28
Pumpkin • Miso • Bacon Vinaigrette • Pear
SPANISH OCTOPUS | 24
Avocado • Corn Salad • Orange • Serrano
PORK BELLY | 17
Tamarind • Peanuts • Daikon • Scallions
SQUASH AGNOLOTTI | 24
Broccoli • Sesame • Chorizo Broth
RYE TAGLIATELLE | 23
Black Truffle • Butter • Lemon • Parsley
LOBSTER BUCATINI | 29
Coconut Broth • Chanterelle • Swiss Chard • Lemon
FARRO RISOTTO | 24
Matsutake • Smoked Parmagiana • Egg • Sumac
GRILLED WHOLE FISH | Market Price
Fennel • Smoked Tomato Butter • Sauce Vierge
FISH STEW | 32
Monkfish • Mussels • Shrimp • Jasmine Rice
GRILLED BRANZINO | 32
Turnips • Couscous • Green Chile • Pine Nuts
SEARED HALIBUT | 36
Shelling Beans • Kale • Onion Caper Jam • Buttermilk
*LAMB LOIN | 39
Farro • Parsnip • Radicchio • Persimmon
*PRIME FLAT IRON | 40
Carrots • Romesco • Bone Marrow Salsa Verde
*WAGYU SHORT RIB | 42
Celeriac • Spinach • Chanterelle • Cippolini
DARK CHOCOLATE TART | 13
Ginger Curd • Poached Pear • Pumpkin Seed Nougatine • Fleur de Sel
SMOKED CHEESECAKE SEMIFREDDO | 11
Meringue • Torched Popcorn Brittle • Whipped Ganache • Blood Orange
CARAMEL APPLE CRÈME BRÛLÉE | 11
Cider Donut • Ginger Maple Sponge Candy • Pomegranate • Caramel
* 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 October 20th, 2021