tasting menu

hot chicken broth

arpege egg with smoked cauliflower cream and ossetra caviar

porridge of rye berries and malted apple with black truffle

confit abalone mushroom with dulse and dried duck

 lightly smoked hamachi with matsutake, schmaltz, and ginger consommé

 

squab leg in the style of zampone with fermented cranberry

bitter and cooling herbs with buttermilk

 

roasted rack of squab

ember roasted persimmon and nicoise olive crème anglaise

pot pie of winter squash

 

kalamansi “egg “ in a nest

cotton cheesecake with pomelo and mint licorice

chicory hot chocolate with chestnut 


tasting menu menu 125        wine pairing 70

chef de cuisine  ryan pfeiffer    |   pastry chef   nicole guini
executive sous chef  dan luckey  |   sous chef   kyle cottle