Our menus are thoughtfully crafted with seasonal ingredients and may change to reflect the freshest offerings available.
Summer 2026 Menu
FIRST
PORK BELLY 22
triple cream brie · asparagus · gaufrette potato
rhubarb glaze
SMOKED TROUT TOAST 22
goat cheese · honey bacon · mustard seed
arugula · pickled onion
YELLOW TAIL CARPACCIO 26
shishito pepper · fennel · passionfruit aspic
yuzu · avocado
AGNOLOTTI 20
spring pea · oyster mushroom · spring onion
CLAIMS & CORN 24
sea bean · hominy · garlic · smoked lemon
BEFF TARTARE 23
black truffle · poblano · newspaper crostini
SECOND
BURRATA & PROSCIUTTO 22
tuscan kale · golden beet · pine nut · banyuls vinaigrette
ASPARAGUS & ARUGULA 20
pickled strawberry · candied pecan · parmesan lemon
CANDY STRIPED BEET & AVOCADO 20
goat cheese · hazelnut · radish · mizuna mustard
THIRD
DRY-BRINED CHICKEN 48
baby mushroom · kale · sorrel · pomme macaire· tomato chicken jus
LAMB LOIN CHOP 59
eggplant · carrot · fondant potato
WILD KING SALMON 54
fava bean · english pea risotto · fennel · rapini
BAVETTE 60
pave potato · bacon · morel · spring pea
ELK RACK 64
ash goat cheese potato · fennel · fig chimichurri
ZUCCHINI PAVÉ 40
sweet potato · king mushroom · cashew butter · spinach · romesco
WAGYU SHORT RIB 61
fennel purée · fava bean · bone marrow · navajo corn bread
CHEF’S TASTING 165
wine pairing 85
AMUSE
WOOD BAKED OYSTER
dried corn · garlic · corn crumbs
Stift Klosterneuburg | Grüner Veltliner | Austria
FIRST
CHICKEN LIVER & MORELS
ramp · pappardelle
Lioco | Chardonnay | Sonoma | California
SECOND
SPRING PEA
soft-cooked egg · bacon frisée · root chip
Château Mont Redon | Châteauneuf-du-Pape | France
THIRD
WALLEYE
pea · dill · cucumber cream
Le Petit Silex | Sancerre | France
FOURTH
RIBEYE CAP
porcini · pomme pureé · broccolini · green peppercorn
Argiano | Brunello di Montalcino | Tuscany | Italy
FINAL
SMOKED CHOCOLATE
pistachio ganache | matcha
Öröm Metamorfosiz · Tokaji · Hungary