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Menu

dinner

dinner

Starters

Housemade Bread with Cultured Butter 6

Gem Lettuce Panzanella Salad Preserved Tomato, Garlic Dressing 14

Sweet Potato Salad Goat Gouda, Baby Kale & Blackberry 14

Venison Carpaccio Burnt Orange, Beets, Grains 17

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

Mains

Roasted Pumpkin Red Curry, Fenugreek, Unleavened Bread 20

Grano Arso Agnolotti Braised Dairy Beef, Yellow Tomato 24

Tajarin Pasta Grape Tomato, Basil, Stracciatella 14/ 26

Poached Diver Scallops Celery Root, Lemongrass Broth 29

Norwegian Cod 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

Hanger Steak Charred Onion Soubise, Confit Potato, Béarnaise 35

Sides

Roasted Brussels Sprouts Nueske’s Bacon, Pickled Raisins 8

Root Vegetable Slaw Cashews, Gochujang 8

 

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

 

Larry Feldmeier, Executive Chef