SPRING 2024
HORS D’OEUVRES
POTATO AND LEEK BEIGNETS
tarragon and whole grain mustard aioli* 15
BLUEFIN TUNA TOAST
kaluga caviar, smoked tomato* 24/48
‘EGGS ON TOAST’
soft-scrambled eggs, santa barbara uni* 24/48
BURGUNDY ESCARGOT EN CROÛTE
rodolphe le meunier butter, garlic, parsley 8/16
BAGUETTE
RODOLPHE LE MEUNIER BUTTER
normandy, france 13
add pan drippings 8
MOULIN D’OPIO EXTRA VIRGIN OLIVE OIL
alpes-maritimes, france 13
FIRST
ICED OYSTERS
taylor kumamoto and fishers island, barrel-aged mignonette* 5 ea.
KANPACHI CRUDO
harry’s berries, macadamia, thai basil, strawberry nước chãm 32
EARTH CRAFTED GARDEN BABY LETTUCES
avocado, cucumbers, radishes, toasted seeds, green goddess dressing* 25
RED SALAD
belgian endives, roasted baby beets, blood orange, raspberry, drake farms goat cheese, santa barbara pistachios 26
SECOND
WOOD-FIRE ROASTED BRUSSELS SPROUTS AND CAULIFLOWER
poached kumquats, labneh, madras curry, dukkah 25
EUROPEAN WHITE ASPARAGUS CACIO E PEPE
cambodian and madagascar pepper, red cow parmesan 38
THIRD
WEISER FARMS AGED BUTTERNUT SQUASH AGNOLOTTI
cherry balsamic, parmesan 38
ARUGULA MEZZE MANICHE
black trumpet and central coast chanterelle mushrooms, duck leg confit, red cow parmesan 42
CAMPANELLE
maine lobster, meyer lemon, basil 44
BLACK PÉRIGORD TRUFFLE RISOTTO
himalayan morel mushrooms, acquerello carnaroli, parmesan 52
FOURTH
NOVA SCOTIA HALIBUT
baby artichokes, asparagus, english peas, weiser farms potato gnocchi, meyer lemon, brown butter, basil 48
LIBERTY DUCK
roasted breast, confit leg, turnips, poached kumquats, peppercorn sauce 56
REGALIS PENNSYLVANIA GOLDEN CHICKEN
paris mushrooms, weiser farms carrots, bacon, russian banana potatoes, sauce coq au vin 72
RED WINE BRAISED SHORT RIB
oven-dried san marzano tomatoes, fava beans, anson mills polenta, zucchini gremolata 68
BLACK HAWK WAGYU ZABUTON
portobello mushrooms, baby carrots, spinach potato mousseline, reduction of sauce béarnaise 56
FRENCH FRIES
calabrian chili aioli* 12
CHEESE 16/24/40
ALEMAR CHEESE COMPANY, ‘BENT RIVER’
cow, minnesota
BLAKESVILLE CREAMERY, ‘LAKE BREEZE’
goat, wisconsin
SALOIRS DE LOUIS, MELANGE BREBIS
sheep and goat, france
FROMAGERIE RIOL, SALERS
raw cow, france
PARISH HILL, ‘WEST WEST BLUE’
raw cow, vermont
DESSERT
STRAWBERRY TIRAMISU
caramelized white chocolate sabayon 15
WARM CHOCOLATE FONDANT
candied kumquat, hazelnut ice cream 15
PAVLOVA
citrus, raspberry, vanilla cream 15
PROFITEROLE
raspberry, roasted green tea ice cream 15
FUJI APPLE TART
vanilla, comté cheese 15
ICE CREAM
chocolate, vanilla, orange sherbert 5/ea
SORBET
raspberry, pomegranate, coconut-lime, meyer lemon 5/ea
PLEASE NOTE
This is a sample menu. The actual items may vary slightly based upon the seasonality of the ingredients.
Please notify your server of any food allergies. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
A 4% service charge will be added to each guest check to ensure competitive industry compensation, as well as health and medical benefits, for all of our valued full time team members. In support of this initiative, the entirety of the charge is retained by the company. If you would like this charge removed, please let our staff know. Thank you for dining with us and supporting our staff.
