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
DUCK LIVER TARTELETTE
murray family farms cherries, santa barbara pistachios 16/32
BURGUNDY ESCARGOT EN CROÛTE
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
fishers island and grassy bar, barrel-aged mignonette* 5 ea.
JAPANESE HAMACHI CRUDO
harry’s berries strawberries, thai basil, strawberry rhubarb nước chấm* 36
YELLOWTAIL TARTARE
salsa fresca, avocado, sungold tomatoes, potato chips* 34
ENDIVE SALAD
capriole sofia goat cheese, medjool date, cara cara orange, mandarinquat, roasted hazelnut, meyer lemon vinaigrette 28
‘GARDEN OF’ LITTLE GEM SALAD
jj’s lone daughter ranch fuerte avocado, breakfast radish, sungold tomatoes, toasted seeds, fines herbs, green goddess dressing* 27
LIBERTY DUCK PÂTÉ EN CROÛTE
chanterelle mushrooms, date mostarda
SECOND
WOOD-FIRE ROASTED BRUSSELS SPROUTS AND CAULIFLOWER
singapore curry, raita, roasted almonds, mandarinquats 29
ASPARAGUS ‘CACIO E PEPE’
european white and zuckerman farms green asparagus, black pepper, parmesan 38
CARAMELIZED SPRING ONION TART
applewood smoked bacon, cave aged gruyère 32
BERKSHIRE KUROBUTA PORK BELLY
kaluga caviar, cauliflower mousseline, sauce marinière 56
ATLANTIC SEA SCALLOPS
roasted daikon, yuki tsubaki rice, shimeji mushroom, japanese broccoli, dashi 34
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
ZUCCHINI AND BASIL RISOTTO
porcini mushrooms, acquerello carnaroli rice 46
CAMPANELLE
dungeness crab, meyer lemon, lemon basil 45
STINGING NETTLE MEZZE MANICHE
blonde morel and chanterelle mushrooms, zuckerman farms asparagus, tarragon 46
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, mandarins, sauce à l’orange 56
BERKSHIRE KUROBUTA PORK LOIN
black trumpet mushrooms, wild ramps, sugar snap peas, tarragon-mustard pork jus 57
INDIANA BLACK HAWK WAGYU ZABUTON
celery root mousseline, grilled broccoli di cicco, portobello mushrooms, sauce poivrade 59
JAPANESE A5 MIYAZAKI RIBEYE 120
FRENCH FRIES
serrano chili aioli* 13
CHEESE 18/27/45
PRÉ SAINT-JEAN, CAMEMBERT
cow, france
LE MOTHAIS SUR FEUILLE
raw goat, france
L’ENCALAT
sheep, france
CASANU
sheep, corsica
PLEASANT RIDGE RESERVE
raw cow, wisconsin
LE CURÉ NANTAIS
raw cow, france
DESSERT
STRAWBERRY TIRAMISU
black sesame white chocolate sabayon 16
CRÈME BRÛLÉE
honey sweet mango, pandan, passion fruit 16
VALRHONA CHOCOLATE MOUSSE
vanilla, hazelnut, mandarinquat, raspberry 16
ALMOND BROWN BUTTER CAKE
cara cara orange, kumquat, meyer lemon 16
ICE CREAM
black seasame-rapsberry, banana, black tea, chocolate 6/ea
SORBET
meyer lemon, 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.
