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Menu

dinner

dinner

Garden

Gem Lettuce Panzanella Salad Preserved Tomato, Garlic Dressing 14

Chicago Botanical Salad Hazelnut Granola, Petite Vegetables 15

Tempura Maitake Mushroom Sour Apple, Mint 16

Spring Vegetable Ragout Fava Bean, Fennel, Feuille de Brik 24

Grain

Housemade Bread with Cultured Butter 6

Onion Tartine with Lavender Goats Milk Ricotta 15

Rabbit Sausage Rye Berry & Wild Onion 22

Sacchetti Spring Nettle, Artichokes, Mascarpone 26

Luna Piena Maine Lobster & Coral Butter 34

Sea

Scallop Ceviche Chili, Yuzu, Tempura Chip 22

Charred Octopus White BBQ, Fennel, Turnip 19

Fjord Trout Morel Mushroom & White Wine 29

Roasted Stone Bass Fava Bean, Purple Potato Broth 28

Field

Grand Board Selection of Cheese, Charcuterie & Accoutrements 24

Crispy Chicken Leg Red Roast Glaze & Satsuma 21

Roasted Chicken Speckled Grits, Pickled Greens, Gribiche 29

Lamb Presse Sugarsnap Pea, Juniper Yogurt, Sorrel Purée 30

Prime NY Strip Broccolini, Coriander & Chimichurri 38

 

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

 

Larry Feldmeier, Executive Chef