Available beginning January 2026
Hor D’oeuvres
- wild mushroom duxelles, broccoli rabe, rosemary oil
- 18
- brioche, bottarga, pickled red onion, smoked trout roe
- 20
- cranberry-orange granita, champagne
- 24
From the Garden
- chestnut espuma, pomegranate, verjus vinaigrette
- 22
- roasted cauliflower, parmesan, cascabella peppers, lemon
- 28
- bone marrow glazed endive, braised fennel, citrus
- 24
From the Pasture
- apricots, pistachios, grilled sourdough
- 22
- leek & prune fondue, marsala, enoki mushrooms
- 34
- rye, horseradish, roasted root vegetables
- 44
From the Sea
- foie gras, citrus, basil
- 34
- tokyo turnips, swiss chard, sherry veloute
- 68
- crispy potatoes, grapes, spinach, pernod
- 48
Something Sweet
- goat cheese ice cream, dark chocolate crunch
- 14
- parsnip crunch, roasted walnuts, salted caramel
GF
- 15
- pomegranate, black tea
- 12
- served with crackers, honeycomb and seasonal fruit
- 15
*These items are cooked to order and may be served raw or undercooked. Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk of foodborne illness. Before Placing your order, please inform your server if a person in your party has a food allergy.
