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dinner

dinner

GARDEN

Gem Lettuce Salad
Buttermilk & Dill Crumble 15

Mission Fig
Beets, Black Walnut 16

Delicata Squash
Persimmon, Coffee Vinaigrette 16

Tempura Maitake Mushroom
Sour Melon, Mint 16

Roasted Squash
Sunflower, Tomato Jam & Zucchini Bread 23

GRAIN

Housemade Bread
with Cultured Butter 6

Carolina Gold Rice
Trumpet Mushroom, Burgundy Truffle 25

Caramelle
Ricotta, Bone Marrow, Bagnet Vert 27

Taragna
Duck Confit, Chestnut, Buckwheat Honey 24

SEA

Celeriac Pudding
King Crab, Curry, Citrus 22

Charred Octopus
White BBQ, Fennel, Turnip 19

Smoked Sturgeon
Kohlrabi, Grape, Seaweed 30

Arctic Char
White Bean, Rapini, Crème Fraîche 29

FIELD

Foie Gras
Pumpkin, Granola, Cardamon 21

Crispy Chicken
Leg
Red Roast Glaze & Satsuma 19

Heritage Chicken
Potato Pave, Apple, Mornay 29

Venison Loin
Sunchoke, Pear, Red Wine Jus 34

Prime Skirt Steak
Eggplant Caviar, Parsnip, Grain Mustard 37

 

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

Wine Pairing, 55

 

Executive Chef Larry Feldmeier

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