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DINNER 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

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 tasting menu

1st course: hamachi crudo, king trumpet mushroom, green garlic, pea, cucumber, hazelnut oil
2nd course: chicken and crawfish cappelletti in adobo broth
3rd course: wild acres duck breast, ramps, braised bok choy, black garlic jus
4th course: leek crusted peterson limousin beef strip-loin, morels, grilled leek, jus
5th course: spiced chocolate bavarian cream, mexican wedding cookie, dulce de leche

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