SPRING 2025
HORS D’OEUVRES
POTATO AND LEEK BEIGNETS
tarragon aioli* 6/12
BLUEFIN TUNA TOAST
smoked tomato, kaluga caviar 24/48
EGGS ON TOAST
soft-scrambled eggs, santa barbara uni* 24/48
LIBERTY DUCK LIVER TARTELETTE
black trumpet mushrooms, brooks cherries, santa barbara pistachios 16/32
BURGUNDY ESCARGOT EN CROÜTE
rodolphe le meunier butter, garlic, parsley 18/36
BAGUETTE
RODOLPHE LE MEUNIER BUTTER
normandy, france 15
add pan drippings 8
FAVA BEAN HUMMUS
masia el altet olive oil, tahini, aleppo pepper 15
FIRST
ICED OYSTERS
malpeque or grassy bar, barrel-aged mignonette* 5 ea.
JAPANESE HAMACHI CRUDO
troy regier yellow and white nectarine nước chấm*, thai basil 36
YELLOWTAIL TARTARE
munak ranch sungold tomatoes, avocado, cucumber, salsa fresca, potato chips* 34
ENDIVE SALAD
capriole sofia goat cheese, bing cherries, cara cara orange, mandarinquat, roasted hazelnut, meyer lemon vinaigrette 28
‘GARDEN OF’ LITTLE GEM SALAD
jj’s lone daughter ranch pickerton avocado, lemon cucumber, breakfast radish, toasted seeds, fines herbs, green goddess dressing* 27
SECOND
WOOD-FIRE ROASTED BRUSSELS SPROUTS AND CAULIFLOWER
oven-dried plums, singapore curry, raita, roasted almonds 29
ASPARAGUS ‘CACIO E PEPE’
european white and zuckerman farms green asparagus, black and white pepper, parmesan 38
CARAMELIZED SPRING ONION TART
applewood smoked bacon, cave aged gruyère 27
BERKSHIRE KUROBUTA PORK BELLY
kaluga caviar, cauliflower mousseline, sauce marinière 56
CRIPSY PIGS FEET
porcini mushrooms, braised lentils, guanciale, soft egg 32
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
CAMPANELLE
maine lobster, meyer lemon, lemon basil 45
STINGING NETTLE MEZZE MANICHE
blonde morel and chanterelle mushrooms, tarragon 47
ZUCCHINI AND BASIL RISOTTO
porcini mushrooms, acquerello carnaroli rice 49
FOURTH
WILD VERMILION ROCK COD
baby artichokes, potato gnocchi, taiwanese spinach, meyer lemon, brown butter 54
REGALIS PENNSYLVANIA GOLDEN CHICKEN
roasted carrots, mushrooms, applewood smoked bacon, sauce coq au vin 72
LIBERTY DUCK
roasted tokyo turnips, oven-dried troy regier peaches, backyard persian mulberry duck jus 56
DON WATSON NAPA VALLEY LAMB
black trumpet mushrooms, sugar snap peas, tarragon-mustard lamb jus 57
INDIANA BLACK HAWK WAGYU ZABUTON
sweet potato, grilled broccoli di cicco, portobello mushrooms, sauce poivrade 59
FRENCH FRIES
serrano chili aioli* 13
CHEESE 18/27/45
REBLOCHON
raw cow, france
LE MOTHAIS SUR FEUILLE
raw goat, france
SAINT-NECTAIRE
raw cow, france
TOMME DE SAVOIE
raw cow, france
GALET DE LA LOIRE
cow, france
24 MONTH-AGED COMTÉ
raw cow, france
DESSERT
STRAWBERRY TIRAMISU
black sesame white chocolate sabayon 16
TROY REGIER PEACH TART
lemon verbena, almonds 16
CRÈME BRÜLÉE
honey sweet mango, pandan, passion fruit 16
VALRHONA CHOCOLATE MOUSSE
vanilla, hazelnut, mandarinquat, raspberry 16
ICE CREAM
mint chip, coffee, chocolate 6/ea
SORBET
peach, strawberry, raspberry 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.
