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Menu

dinner

dinner

STARTERS

Housemade Bread with Cultured Butter 6
Gem Lettuce Panzanella Salad Preserved Tomato, Garlic Dressing 14
Watermelon Green Tomato,Sesame, Thai Basil, 15
Tempura Maitake Mushroom Sour Apple, Mint 16
Scallop Ceviche Chili, Yuzu, Tempura Chip 22
Charred Octopus White BBQ, Fennel, Turnip 19
Crispy Chicken Leg Red Roast Glaze & Satsuma 21
Goat Ricotta Green Strawberry, Honey Lavosh 15
Foie & Duck Terrine Stone Fruit, Violet Mustard 20

MAINS

Spring Vegetable Ragout Fava Bean, Fennel, Warka Pastry 24
Sacchetti Spring Nettle, Artichokes, Mascarpone 26
Luna Piena Cold Water Lobster, Coral Butter 34
Rabbit Sausage Morel Mushroom, Bacon, Rye Berry 28
Fjord Trout Bok Choy, Ginger, Ramp Hollandaise 29
Roasted Stone Bass Fava Beans, Purple Potato Broth 28
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