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dinner

dinner

GARDEN

Gem Lettuce Dill 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 Matsutake Mushroom, Burgundy Truffle 25
Caramelle Ricotta, Bone Marrow, Bagnet Vert 27
Ink Tagliatelle Coral Butter, Langoustine, Clams 34

SEA

Sweet Corn Pudding King Crab, Curry, Lime 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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