Days: Wednesday - Saturday. Hours: 5PM - 8:30PM
First Course
Kombu Cured Scallop Crudo*$16.00
Mint, Calamansi, Thai Chile, Gooseberry, Squid Ink
Spring Onion Vichyssoise$14.00
Jonah Crab, Bottarga, Celery Leaves, Hazelnut Vinaigrette
Foie Gras Torchon Cobbler$32.00
Rhubarb Compote, Black Truffles
Second Course
Crispy Pork Belly*$20.00
Maple Tarragon Mustard, Ginger Radish Relish, Miso Apple
Roasted Badger Beets $20.00
Duck Prosciutto, Stracciatella, Cara Orange, Porcini, Thai Basil
Dry Aged Beef Tartare*$24.00
Miso Bagna Cauda, Black Vinegar, Pomme Paillasson, Herb Flowers
Main Course
Turbot Véronique*$42.00
Hedgehogs, Petite Potatoes, White Asparagus, Muscat Grapes, Fumé Suprême
Wild Harvested Scallops$46.00
Morels, Fava Beans, Artichokes, Foie Potato Mousseline, Sauce Périgourdine
Jurgielewicz Duck Breast*$46.00
Parsnip, Rye Berries, Miso Apricot, Tare’
Berkshire Pork Chop$38.00
Spätzle, Green Garlic, Red Cabbage, Hakurei Turnip, Mustard Jus
Dessert
Pistachio Tres Leches Cake*$14.00
Meringue, Pernod, Morello Cherry Sorbet
Chocolate Crémeux Tart$14.00
Banana Bavarian Crème, Kumquat, Hazelnuts
Valley Shepherd Cheese Plate$16.00
A Cow... A Sheep... And A Goat | Honeycomb, Apple Butter
Executive Chef
Greg Vassos
6 Course Chef Tasting Menu $115++ per person or á la Carte
Items marked with Asterisk are part of tasting menu - Menu items are subject to 20% Service Charge And 6% Sales Tax