tasting menu

herbed chicken broth tea,

leek and pear tart with cured egg yolk,

cromesquis of duck with smoked red seaweed
 

arpege egg with cauliflower cream, crispy potato, and osetra caviar
 

rye berry porridge with malted apple and black truffle
 

confit of king trumpet mushroom with dulse and dried duck
 

 gently smoked hamachi with matsutake, schmaltz pudding, and ginger consommé
 

squab leg zampone with fermented cranberry, cooling herbs and buttermilk
 

roasted rack of squab with ember charred persimmon,

nicoise olive creme anglaise and pot pie 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