—  Plato’s—

—  starters —

Cauliflower “Velouté”              16

Cauliflower puree, trout roe, sour apple, curry brown butter, chervil

Amish Rabbit Bolognese *      18

Ricotta and egg yolk “kerchief,” Fruition Farms Cacio Pecora, Gremolata

Broiled Oysters *         18

Lamb bacon, Grana Padano, crispy leek, upland cress

Roasted Brassicas and Lentil Salad    16

Brussel sprouts, turnips, cauliflower, lentil, pomegranate, pine nut granola, pickled mustard vinaigrette

Dry Aged Beef Tartare             18

Quail Egg Yolk, Caper Berries, Radish, Crostini

— MAINS —

Dry Aged NY Strip *                   42

Mascarpone potato puree, Rescaldo carrots, bordelaise, nasturtium

Scallops *                        38

Fregola, wild mushrooms, fennel, parsnip, verjus

Boulder Chicken Ballotine      34

Swiss chard, salsify, broccolini

Mead Glazed Delicata Squash             32

braised endive, quinoa, pepitas, red pepper coulis

Organic King Salmon  38

Sea Island red peas, citrus, radish

Braised Lamb Shank                 36

Pomegranate Molasses, smoked hominy grits, taproots, gremolata

—  Finale  —

Bayer Inspired Chocolate        16

Black forest, olive oil cake, caramel mousse

Almond Buckwheat Gâteaux             16

Almond Cake, Pear Vanilla gelée

Bourbon Pecan Crémeux      16

Chocolate Cake, Whipped Orelys Ganache

Burrata              16

Poached Pear, Mustard, Dark Ciabatta