seasonal.

daikon. lime. caviar

apple. trout roe. aged beef fat

scallop. verjus. dried duck

char. smoked marrow. matsutake

cherrystone clam. fregola sarda. chicken confit

 sturgeon. kabocha. sweetbread

mushroom. sorrel

lamb saddle. beet. toasted yeast

pear. champagne. yuzu

celery root. orange. date

 

 

ten course tasting menu  125       wine pairing  75

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