Contemporary American Fall Menu
Begins October 7th
I.
scallop + melon
foie gras + plum
sweet potato + tamarind
II.
bluefin tuna + cranberry + green apple
chicory + pear + bleu + hazlenut
III.
whole grain + gouda + maitake
dungeness crab + coconut + broccolini
IV.
rohan duck + savoy + butternut + sherry
cappelletti + squash + brown butter + vadouvan
V.
passionfruit + marshmallow
Course 6:
peanut + concord grape + brioche
tasting: 115
pairing: 95
A note about Dietary restrictions:
For this particular menu experience, we're able to accommodate vegetarian, pescatarian, gluten-free, shellfish, and nut allergy restrictions. We're unable to accommodate vegan, dairy-free and allium-free requirements for this specific menu.
available tuesday-friday from 5-7 pm at our bar
champagne by the glass 18
veuve clicquot yellow label
Dirty Martini 13
ketel one vodka + olive brine + bleu cheese olive
Bougie Cones
smoked trout + lox + everything 8
Kaluga Caviar + creme fraiche + chive 10
Deviled Egg 10
caviar + dijon + old bay
Chips + Dip 45
caviar + creme fraiche + potato chips
warm olives 8
gordal + cuquillo + zorzalena + cornicabra + verdial
mixed bar nuts 9
sweet + savory + spicy
bread & spread 16
roasted tomato + labneh + za’atar
lobster roll 30
brown butter cream + old bay + challah
Potato Croquette 15
smoked gouda + Black Truffle Ranch
Confit Wings 18
buffalo + bleu ranch + carrot
Jamon Ibérico de Bellota 23/oz
Acorn-fed Ham + Cracker
Oysters 22
dill + pickle + brine
Soft Serve Sundae 12
yogurt + honey + olive oil
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Please note a 3% service charge will be added to each guest check for health and medical benefits for all of our team members as well as to promote competitive industry compensation. If you would like this charge to be removed, please let us know. Thank you for dining with us and supporting our staff.
A 20% gratuity will be applied to all parties over 6 guests.
All unsigned checks will have a 18% gratuity applied.