*These menus change and are meant as an example.
Summer Dinner Menu
FIRST
CRISPY PORK BELLY 22
tomato-honey lacquer | smoked corn cake
summer truffle
SMOKED TROUT TOAST 22
goat cheese | maple bacon | arugula
caper relish | cured egg
YELLOW TAIL CARPACCIO 26
mango veil | avocado | fresno pepper | chimichurri
LAMB DONER 26
flat bread | cucumber mint | cream fraiche
COAL SMOKED ASPARAGUS 19
crème fraiche velouté| caviar |chervil
PORCINI MUSHROOM 26
cauliflower | spaetzle | carrot broth
SECOND
BURRATA & MELON 22
frisee | cucumber | mint vinaigrette
BEET AND STRAWBERRY 20
wild arugula | watercress | pickled rhubarb | candied hazelnut
HEIRLOOM TOMATO 22
avocado goat cheese | toasted bread crumbs | basil verd
THIRD
BAVETTE 60
morel mushroom | asparagus | pomme macaire
peppercorn jus
BISON RIBEYE 66
smashed potato | green bean | red wine shallot butter
NEW YORK 68
broccolini | potato horseradish dauphinoise
mustard seed demi
CABBAGE GRATIN 42
garbanzo beans | chili coriander | daikon radish
puffed quinoa
PRESSED CHICKEN 48
lemon | baby mushroom | kale | potato pierogis
BRONZINI 48
tomato | olive confit potato | sauce gribiche
ARTISAN BREAD 8
house made butter | maldon salt
22% gratuity will be added to parties of 8 or more
*Consuming raw or undercooked foods may increase your risk of food born illness
By supporting us we are able to support our local farmers whenever possible