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Housemade Bread with Cultured Butter 6

Gem Lettuce Panzanella Salad Preserved Tomato, Garlic Dressing 14

Sweet Potato Salad Goat Gouda, Baby Kale & Blackberry 14

Celeriac Soup Smoked Trout & Dill 14

Tempura Maitake Mushroom Sour Peach, Nasturtium 14

Charred Octopus White BBQ, Fennel, Turnip 19

Poached Foie Gras Mulled Wine, Almond Cake, Butternut Squash 20

Onion Tartine with Lavender Goats Milk Ricotta 15

Grand Board Selection of Cheese, Charcuterie & Accoutrements 24


Roasted Pumpkin Red Curry, Fenugreek, Unleavened Bread 20

Grano Arso Agnolotti Braised Dairy Beef, Yellow Tomato 24

Gnochetti Sicilian Pistachio Pesto, Taleggio 25

Poached Diver Scallops Celery Root, Lemongrass Broth 29

Norwegian Halibut En Croute Pomme Puree & Giardiniera 27

Duck Breast Braised Red Cabbage, Kohlrabi, Honey Mustard 30

Roasted Chicken Sunchokes, Burgundy Truffle Crème 29

Rabbit Cassoulet Candied Carrots, Pâté Butter, White Beans 28

Braised Short Ribs Pistachio, Orange & Cauliflower 35


Roasted Brussels Sprouts Nueske’s Bacon, Pickled Raisins 8

Shaved Root Vegetable Slaw Cashews, Chili 8


Chef’s Tasting Menu 5 Courses, 85 per person full participation required


Larry Feldmeier, Executive Chef