appetizers

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

bar harbor mussels. cultured cream. kohlrabi. dill    18

beef tartare. kusshi oyster. cornichon. grilled brioche    20

roasted opah. salted watermelon. bonito 18

nichols farm tomato. horseradish. truffle 16

publican quality bread sourdough. lemon-herb butter    2 

entrées

sablefish misoyaki. avocado. bacon. tomato dashi    39

pappardelle. beech mushroom. whey. salsa macha    32

roasted lamb saddle. bonito. sherry. potato    40

dry aged rohan duck. sweet corn. curry. peach    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

wine pairing 45

Available upon request.