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

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

Appetizers.

*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


Pastas.

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

 


Mains.

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

Desserts.

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


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