Menu

starters

marbled foie gras torchon, dried cherries, violet mustard 16
24 hour spring-dug parsnips, smoked trout roe, garrotxa, cashew cream 13
crispy cauliflower, spicy korean glaze, kohlrabi, sesame 12
spring pea salad, fennel confit, house made cottage cheese, za’atar spice 13
char siu pork jowl, vermicelli noodle salad, fish sauce vinaigrette, mint, thai basil 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

wild caught alaskan salmon, chanterelle tamale, summer squash, cotija cheese 27
bacon wrapped chicken ballotine, crawfish mousseline, peas, carolina gold rice, nantua 29
pork milanese, summer greens, olives, onion agrodolce 28
lamb napoleon, ratatouille, olive, squash blossom 30

chef’s tasting menu

1st course: smoked salmon terrine, marinated cucumber, capers, dill
2nd course: parisienne gnocchi, caramelized eggplant, sarvecchio cheese, lamb bacon
3rd course: wild acres duck breast, charred baby squash, zucchini puree, sweet garlic, squash blossom
4th course: peterson limousin beef wellington, chanterelle duxelles, heirloom potato, sweet corn velouté
5th course: spiced chocolate, bavarian cream, mexican wedding cookie, dulce de leche

$65/$105 with wine pairings
whole table participation required
*Consuming raw or under-cooked meats, poultry, seafood may increase your risk of food borne illness.