appetizers

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

chilled turnip soup, smoked foie gras, raspberry, sake     19.

laughing bird shrimp ceviche, cucumber, lime, cashew, jalapeno     18.

roasted quail, n'duja, savoy cabbage, red verjus, purslane   18.

compressed watermelon, avocado, pearl onion, pumpernickel   14.

sweetbread pastrami, pole bean, almond, cilantro, plum     18.

fluke crudo, blueberry, jasmine, and burnt lime     12.

entrées

summer squash agnolotti, truffle, zucchini, caper, lemon, saffron, creme fraiche     32.

seared summer flounder, shrimp, vanilla, sweet corn, boudin, peach 39..

grilled sturgeon, osetra caviar, yukon latke, grape, almond, smoked custard     42.

poached halibut, peekytoe crab, duck fat, alliums, gooseberry     42.

aged rohan duck breast, yuzu, heirloom tomatoes, summer peppers, soy beans, sorrel     40.

roasted lamb saddle, kale, feta, falafel, eggplant     41.

confit chicken breast and legapple saba, vermouth, hazelnut, baby romaine 36.

suckling pig pavé and tenderloin, roasted sunchoke, almond milk, sunflower seed, burnt lime, sport pepper     40.

grilled striploin, pistou, artichoke, spring onion, egg, tongue     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