TO BEGIN
*Chicken Liver MousseUSD 11.00
roasted shallot, Armagnac, dried orange
*Golden Osetra CaviarUSD 29.00
buckwheat, cucumber, maple
*Beausoleil OysterUSD 6.00
rhubarb, kumquat, yuzu-kosho
COLD
*Lightly Cured KampachiUSD 31.00
grapefruit, daikon, thai basil
*Dry Aged Beef TartareUSD 29.00
roasted shallots, horseradish, wheat berries
Grilled Heirloom CarrotsUSD 24.00
walnut, harissa, sprouted barley
HOT
Brown Butter Roasted Hokkaido ScallopsUSD 31.00
cauliflower, rye berry, Honeycrisp apple
Roasted Veal SweetbreadsUSD 30.00
soubise, broccolini, charred scallion pork broth
◊Parsnip TortelliUSD 28.00
whey, kombu, tomme brûlée
ENTRÉES
Black Truffle Roasted ChickenUSD 43.00
morel mushroom, spring onion, madeira
New Zealand Venison LoinUSD 55.00
napa cabbage, sunchoke, horseradish
Slow Cooked Arctic CharUSD 47.00
turnip, maitake, lemongrass
Slow Roasted Beef Short RibUSD 51.00
celery root, chewy beets, radicchio
Lions Mane MushroomUSD 35.00
cauliflower, smoked date, sprouted lentils
*Whole Roasted Dry Aged DuckUSD 70.00
mandarin, sunchoke, duck heart sausage
- for oneUSD 70.00
- for twoUSD 145.00
Tasting Menu
We kindly request full table participation when choosing the tasting menu.
Eight Course Tasting MenuUSD 195.00
Standard Wine PairingUSD 95.00
Reserve Wine PairingUSD 190.00
Non-Alcoholic PairingUSD 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.