STARTERS

beef tartare*

quail egg yolk, radish, caper berries, crostini

cauliflower “veloute”

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

amish rabbit bolognese*

ricotta and egg yolk “kerchief,” fruition farms cacio pecora, gremolata

broiled oysters*

lamb bacon, grana Padano, crispy leek

roasted brassicas and lentil salad

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


MAINS

ny strip*

mascarpone potato puree, rescaldo carrots, bordelaise

scallops*

fregola, wild mushrooms, fennel, parsnip, verjus

lamb osso bucco

pomegranate glaze, smoky grits, taproots

boulder chicken ballotine

swiss chard, salsify, broccolini

organic salmon

sea island red peas, citrus, radish

mead glazed delicate squash

braised endive, quinoa, pepitas, red pepper coulis


FINALE

herbert bayer

black forest, olive oil cake, caramel mousse

almond buckwheat gateaux

almond cake, pear vanilla gelee

burrata

honey poached pear, mustard, cracker

bourbon pecan cremeux

chocolate cake, whipped orelys ganache


consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

20% gratuity will be added for parties of 6 or more.