appetizers

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

ahi tuna poke. lamb bacon. persimmon. serrano    18.

gently smoked cobia. shmaltz. matsutake. ginger consommé    20. 

Nantucket bay scallop.horseradish. cured egg yolk.     23.

dry aged beef tartare. brassica. black walnut. parmesan    19.

 green tomato fritto misto. mustard greens. pimento   15.

entrées

buttermilk crepes. red cabbage. maitake. smoked apple. walnut   33.

roasted rohan duck. new potato. mussel.grilled gem lettuce   42.    

barbeque pork belly. black garlic. smoked trout roe. shiitake    38.

 roasted lamb saddle. ruby red grapefruit. brussels sprout. basil   42.

 grilled sturgeon. fermented black bean tteok. ramp kimchi. mustard greens. 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