Dinner
Dinner
tasting menu
Per table only. $115 per person | $185 with wine pairings | $275 with reserve pairings
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Amuse Bouche*
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poached oyster*
beurre blanc, chive oil, pickled cucumber, kaluga x huso caviar
Wine Pairing: 2022 Domaine de Géraudrie “Muscadet Sèvre et Main” Loire Valley, FR; Reserve Pairing: 2020 Henri Costal Chablis 1er Cru "Mont de Milieu", Burgundy, FR -
scottish ocean trout*
dill crema, cucumber, charred onion, tuile
Wine Pairing: 2023 Famille Dubard Sauvignon Blanc "Couer du Mont", Les Granges, FR; Reserve Pairing: 2021 Vincent Pinard Sancerre Sauvignon Blanc "Flores", Loire Valley, FR -
Smoked Pork Belly
braised greens, roasted beet, gooseberry mostarda
Wine Pairing: 2022 Bodegas Frontonio Garnacha, Valdejalón, ES
Reserve Pairing: 2021 S.C. Pannell Grenache "Smart Vineyard" McLaren Vale, AU -
Tagliatelle
pecorino romano, pink peppercorn, basil
Wine Pairing: 2021 Tenuta di Bibbiano Chianti Classico, Tuscany, IT
Reserve Pairing: 2019 Uccelliera Brunello di Montalcino En Magnum, Tuscany, IT -
Black Angus Teres Major*
horseradish, chanterelle mushroom, zucchini
Wine Pairing: 2014 Lindes de Remelluri "San Vicente de la Sonsierra", Rioja Alta, ES
Reserve Pairing: 2019 Snowden Vineyards Cabernet Sauvignon “Brothers Vineyard”, Napa Valley, CA -
Ricotta Doughnuts
bourbon maple glaze, candied bacon, maple cream, brown butter crumble, sea salt caramel ice cream
Wine Pairing: NV Villa Oeiras 15 Años Carcavelos, Oeiras, PT
four course menu
$75 per person
first course
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caramelized cauliflower
cauliflower purée, kale, golden raisin, pine nut
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grilled octopus
fresno chile romesco, fingerling potato, baby broccoli, lemon
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Beef Tartare*
caperberry, preserved lemon, quail egg, pickled mustard seed, toasted baguette
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scottish ocean trout
dill crema, cucumber, charred onion, pistachio tuile
second course
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baby greens salad
artichoke, castelvetrano + nicoise olive, pecorino, basil vinaigrette, lemon breadcrumb
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Heirloom Tomato
būf mozzarella, stone fruit, cucumber, peach chile, basil
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Chicken Ballotine
morel, ramp, mango chutney, curry jus
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smoked pork belly
braised greens, beets, gooseberry mostarda
third course
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pappardelle
lamb + fennel ragout, parmigiano reggiano, oregano, basil
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Berkshire Pork Loin
Jerk spice, stone fruit, broccoli slaw, sugar rush aji sauce
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Maine Scallops
Corn-saffron purée, gnocchi, smoked pork belly, zucchini
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duck breast*
blackberry, lavender honey beet, charred spring onion, smoked blue cheese polenta, sherry jus
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black angus ribeye
maitake, "robuchon" potato, baby broccoli, veal demi
fourth course
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Ricotta Doughnuts
bourbon maple glaze, candied bacon, maple cream, sea salt caramel ice cream
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Banana Panna Cotta
peanut butter whip, black currant gel, jamaican rum caramel, candied peanut
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Chocolate Torte
mint crème légère, raspberry, pistachio-rose crumble
Vegan
Vegetarian
Gluten-Free
*Consuming raw or undercooked food increases the chance of foodborne illness.