appetizers

salad of endive. crispy potato. basil. dijon. pancetta. poached egg    16.

ahi tuna poke. lamb bacon. summer peppers. sorrel    18.

cured kampachi. peach. green olive. yuzu    17.

shrimp and lobster au pain. charred corn. blueberry. ginger    22.

shavedbeef. pickled date. horseradish. sorrel. black garlic    18.

greentomatofritto misto. mustard greens. pimento   15. 

entrées

buttermilk crepe. spring onion curd. braised radishes. seaweed    33.

roasted rohan duck. new potato. mussel.grilled gem lettuce   40.     

cherrystone clam tortelli. tomato. yuzu. late summer herbs    38.

roasted lamb saddle. cucumber. niçoise olive. escargot   42.

grilled sturgeon. kohlrabi. grapes. pistachio    40.

Slagel Farm beef striploin. eggplant. vanilla. dandelion    42.

 

cheese

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

 

 

chef de cuisine     ryan pfeiffer              executive sous chef     kyle cottle
general manager     david barriball        sous chef     geoff thompson