appetizers

salad of endive. crispy potato. basil. dijon. pancetta. poached egg    15.

seared ahi tuna. buttermilk. shiitake. trout roe.  17.

shrimp and lobster au pain.onion soubise. ramp chimichurri    19.

cherry barbecued goat. sunflower. whipped ricotta    19.

glazed octopus. fermented strawberry. green garlic. almond   18.

tempura asparagus. dill pickle. sweet fish sauce. sorrel   15.

Charolais veal tartare. green almond. ginger. ramp    18.

 

entrées

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

roasted amish chicken. brioche. morel. romaine. clam cuisson    36.

semolina chitarra. cherry stone clam. fermented tomato. yuzu   37.

sautéedhalibut. caramelized yogurt. frisée. apricot    42.

grilled sturgeon. kohlrabi. nasturtium. pistachio    40.

roasted lamb saddle. tempura snails. pea panna cotta. tendrils    42.

Slagel Farm beef striploin. artichoke. escarole. farmer’s cheese   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