TO BEGIN
*Chicken Liver Mousse$11.00
roasted shallot, Armagnac, dried orange
*Golden Osetra Caviar$29.00
buckwheat, cucumber, maple
*Nantucket Bay Scallop$9.00
cauliflower, Buddha hand, black lime
COLD
*Lightly Cured Kampachi$31.00
grapefruit, daikon, thai basil
*Dry Aged Beef Tartare$29.00
roasted shallots, horseradish, wheat berries
Grilled Heirloom Carrots$24.00
walnut, harissa, sprouted barley
HOT
Brown Butter Roasted Hokkaido Scallops$31.00
cauliflower, rye berry, Honeycrisp apple
Roasted Veal Sweetbreads$30.00
soubise, broccolini, charred scallion pork broth
◊Parsnip Tortelli$28.00
whey, kombu, tomme brûlée
Black Truffle Tajarin$38.00
toasted yeast, parmesan
ENTRÉES
Black Truffle Roasted Chicken$43.00
chestnut mushroom, prune, burnt sweet potato
New Zealand Venison Loin$55.00
napa cabbage, sunchoke, horseradish
Slow Cooked Arctic Char$47.00
turnip, maitake, lemongrass
Slow Roasted Beef Short Rib$51.00
celery root, chewy beets, radicchio
Lions Mane Mushroom$35.00
cauliflower, smoked date, sprouted lentils
*Whole Roasted Dry Aged Duck$70.00
mandarin, sunchoke, duck heart sausage
- for one$70.00
- for two$145.00
Tasting Menu
We kindly request full table participation when choosing the tasting menu.
Eight Course Tasting Menu$195.00
Standard Wine Pairing$95.00
Reserve Wine Pairing$190.00
Non-Alcoholic Pairing$70.00
Surcharge
As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 4% surcharge to all checks. We do this in lieu of increased menu prices. You may request to have this removed from your bill.