appetizers

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

marinated mussels. yuzu. fennel. coriander    16

dry aged beef tartare. achiote. sunflower seed. manchego    19

roasted cauliflower. chickpea. citrus    16

entrées

pickled rutabaga. tagliatelle. swiss. rye   33

roasted lamb saddle. spinach. bonito. sherry    40 

grilled sturgeon. tteok. kimchi. mustard green    42

sablefish misoyaki. clam panisse. sunchoke. roasted garlic    40

rohan duck. grilled gem lettuce. walnut. vermouth. aged balsamic    42

grilled pork belly. black garlic. shiitake. trout roe    38

Slagel Farm beef striploin. pistachio. beef tongue. preserved ramp    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