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DINNER MENU


starters
frisée lardon salad, poached egg, fresh herbs, tarragon vinaigrette 10
fried brussels sprouts, spiced apple puree, capicolla 9
duck confit, green lentils 13
chicken and dumplings 12
blue cheese flan, beet x 2, parsnips, pistachio crumble 11
charcuterie to share 18

pasta/grains
semolina gnocchi, house cured ham, taleggio, soffritto 16/23
caramel pasta, pleasant ridge reserve cheese, sunchoke purée, caramelized cippolini 17/24

entrée
achiote marinated trap caught cod, sauce pipián, radish, brussels leaves, masa fritters 25 roasted duck breast, squash purée, kalette, black garlic sauce 29
cassoulet, pork belly, duck confit, house sausage, pork confit, white beans, garlic/thyme broth 26
daube of beef, braised beef cheek stew, mushroom, potato purée 28

tasting menu
1st course: foie gras and dried cherry shu mai, squash broth
2nd course: day boat scallops, leeks
3rd course: pancetta wrapped wild acres pheasant, chestnut purée, wild mushroom, garlic jus
4th course: roasted limousin striploin au poivre, pommes aligot
5th course: sachertorte, dark chocolate, apricots

$65/$105 with wine pairings whole table participation required