Menu

starters

marbled foie gras torchon, dried cherries, violet mustard 16
24 hour spring-dug parsnips, bouquerones, manchego, cashew cream 13
crispy cauliflower, spicy korean glaze, kohlrabi, sesame 12
spring pea salad, fennel confit, house made cottage cheese, za’atar spice 13
roasted red pork jowl, turnip, cucumber, opal basil, mint 14
panisse & duck confit torchon, golden raisins, caramelized burgundy snails, sumac, jus 12
charcuterie to share 18

pasta

carrot triangoli, spring peas, black ham, carrot broth, mascarpone, pistachio gremolata 16/23
swiss chard tortellini, lamb neck meatballs, green garlic soubise, pecorino 17/24

entrée

rainbow trout pavé, truffle mousse, spring vegetable potage, spring legumes 27
roasted chicken, ancient grain and ramp risotto, mushrooms, turnips 29
pork milanese, spinach, olives, spring onion agrodolce 28
lamb pissaladiere, anchovy and olive sauce, favas 30

chef’s morel tasting menu

1st course: spring peas, burrata cheese, morels
2nd course: morel rotolo pasta, mushroom soubise, lamb bacon
3rd course: wild acres duck breast, caramelized napa cabbage, morels, nettles, black garlic jus
4th course: peterson limousin beef wellington, morel duxelle, morels, ramps
5th course: spiced chocolate, bavarian cream, mexican wedding cookie, dulce de leche

$75/$115 with wine pairings
whole table participation required
*Consuming raw or undercooked meats, poultry, seafood may increase your risk of food borne illness.