appetizers

endive salad. pancetta. fingerling. honey. farm yolk.    17

eggplant tempura. katsuobushi. mustard. oxalis.    16

kona kanpachi. strawberry. lavender. black garlic.    18

bar harbor mussels. cultured cream. kohlrabi. dill.    18

slagel farm beef tartare. kusshi oyster. cornichon. grilled brioche.    20

publican quality bread sourdough. sesame-miso butter.    2 

limited availability

hamachi collar. cucumbers. burnt onion. caramelized goat milk.    20

 

entrées

sablefish misoyaki. avocado. bacon. tomato dashi.    39

pappardelle. beech mushroom. whey. salsa macha.    32

lamb saddle. lamb belly. bonito. sherry. spinach. potato.    40

aged rohan duck. artichoke. chamomile. port.    42

sturgeon grilled in banana leaf. coconut milk. kimchi. mustard greens.    40

dry aged slagel striploin. farm beets. boquerones. brown butter.    42

6 - course chef’s selection menu 85

Available upon request.