appetizers

salad of endive. crispy potato. basil. dijon. pancetta. poached egg    14.

seared foie gras. cantaloupe. caramelized yogurt. caper berry    23.

laughing bird shrimp ceviche. burnt coconut. heirloom pole bean. chili    17.

summer panzanella. tomato. sesame bread. edamame. yuzu14.

chili glazed short rib. cucumber. gooseberry. golden oregano    17.

ahi tuna. bacon. english pea. avocado    22.

seared scallop. corn. chile de árbol broth. green coriander    18.

entrées

farmer's cheese agnolotti. sorrel. radish. black pepper    36.

barbequed quail. Nichols Farm carrot. chicken liver. pistachio    38.   

glazed artic char. cucumber. chickpea. caramelized cream. lemon balm    38.

wood grilled sturgeon. almond. cherry. sorrel. mustard    40.

aged rohan duck breast. plum. turnip. pickled peanut. anise hyssop    42.

roasted  lamb saddle. fennel sausage. blueberry. shallot    41.

grilled Slagel Farm striploin. white asparagus. crab. strawberry    42.

cheese

tableside presentation of artisanal and farmhouse cheeses     8 | 20 | 40

 

chef de cuisine     ryan pfeiffer              executive sous chef     dan luckey
general manager     david barriball        sous chef     kyle cottle