EARLY SPRING 2025
HORS D’OEUVRES
POTATO AND LEEK BEIGNETS
tarragon aioli* 6/12
GIOIA STRACCIATELLA TARTELETTE
ruby grapefruit, santa barbara pistachios, kumquat 8/16
BLUEFIN TUNA TOAST
kaluga caviar, smoked heirloom tomato* 24/48
EGGS ON TOAST
soft-scrambled eggs, santa barbara uni* 24/48
BURGUNDY ESCARGOT EN CROÛTE
rodolphe le meunier butter, garlic, parsley 18/36
BAGUETTE
RODOLPHE LE MEUNIER BUTTER
normandy, france 15
add pan drippings 8
MUNAK RANCH WALNUT HUMMUS
masia el altet olive oil, tahini, aleppo pepper 15
FIRST
ICED OYSTERS
fishers island and grassy bar, barrel-aged mignonette* 5 ea.
JAPANESE HAMACHI CRUDO
harry’s berries strawberries, thai basil, strawberry rhubarb nước chấm* 36
KING SALMON TARTARE
kimchi, green apple, radish, shiso, sesame, potato chips* 34
LIBERTY DUCK PÂTÉ EN CROÛTE
chanterelle mushrooms, date mostarda 34
ENDIVE SALAD
capriole sofia goats cheese, medjool date, cara cara orange, kumquat, roasted hazelnut, meyer lemon vinaigrette 28
‘GARDEN OF’ LITTLE GEM SALAD
jj’s lone daughter ranch whitsell avocado, radish, sungold tomatoes, toasted seeds, fines herbs, green goddess dressing* 27
SECOND
WOOD-FIRE ROASTED BRUSSELS SPROUTS AND CAULIFLOWER
singapore curry, raita, roasted almonds, mandarinquats 29
CARAMELIZED SPRING ONION TART
applewood smoked bacon, cave aged gruyère 27
MAINE SEA SCALLOPS
shimeji mushrooms, purple daikon, shiso, yuzu, brown butter dashi 32
WHITE AND GREEN ASPARAGUS ‘CACIO E PEPE’
black pepper, parmesan 38
BERKSHIRE KUROBUTA PORK BELLY
kaluga caviar, cauliflower mousseline, roasted hazelnut sauce vin jaune 56
DOVER SOLE À LA MEUNIÈRE
potato mousseline, brown normandy butter, meyer lemon 89
THIRD
ENGLISH PEA AGNOLOTTI
black winter truffle, brown butter, red cow parmesan 48
STINGING NETTLE MEZZE MANICHE
central coast chanterelle, black trumpet and himalayan morel mushrooms 46
CAMPANELLE
dungeness crab, meyer lemon, lemon basil 45
ZUCCHINI AND BASIL RISOTTO
california white porcini mushrooms, acquerello carnaroli rice 46
FOURTH
WILD VERMILION ROCK COD
baby artichokes, potato gnocchi, green asparagus, meyer lemon, brown butter 54
LIBERTY DUCK
roasted baby turnips, mandarins, sauce à l’orange 56
REGALIS PENNSYLVANIA GOLDEN CHICKEN
roasted carrots, mushrooms, applewood smoked bacon, sauce coq au vin 72
COLORADO LAMB RACK
californian white porcini mushrooms, fava beans, wild ramps 57
BLACK HAWK WAGYU ZABUTON
celery root mousseline, grilled broccoli di cicco, portobello mushrooms, sauce poivrade 59
FRENCH FRIES
serrano chili aioli* 13
CHEESE 18/27/45
RODOLPHE LE MEUNIER, BRILLAT SAVARIN
cow, france
PRÉ SAINT-JEAN, CAMEMBERT
cow, france
LE FINE FLEUR
raw goat, france
L’ENCALAT
sheep, france
CASANU
sheep, corsica
PLEASANT RIDGE RESERVE
raw cow, wisconsin
L’AMUSE GOUDA
cow, netherlands
DESSERT
STRAWBERRY TIRAMISU
caramelized white chocolate sabayon 16
CRÈME BRÛLÉE
honey sweet mango, toasted rice, passion fruit 16
VALRHONA CHOCOLATE MOUSSE
vanilla, hazelnut, mandarinquat, raspberry 16
PINK LADY APPLE TART
vanilla, armagnac caramel, twenty four month comté 18
ICE CREAM
black seasame-rapsberry, banana, chocolate 6/ea
SORBET
meyer lemon-basil, strawberry 6/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.
Our corkage is $75/bottle. A 4% service charge will be added to help offset the rising costs of health / medical and other 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.
