FALL 2024
HORS D’OEUVRES
CORN BEIGNETS
jalapeño aioli* 15
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 9
BAGUETTE
RODOLPHE LE MEUNIER BUTTER
normandy, france 15
add pan drippings 8
FRESH CRANBERRY BEAN HUMMUS
herbs, tahini, terre bormane riviera olive oil 15
FIRST
ICED OYSTERS
kumamoto and fishers island, barrel-aged mignonette* 5 ea.
WILD JAPANESE HIRMASA CRUDO
country rhodes farms asian pears, fuyu persimmon, thai basil, peanuts, strawberry and passion fruit nước chãm* 36
MUNAK RANCH HEIRLOOM TOMATO SALAD
gioia stracciatella, munak ranch melon, basil, terre bormane riviera olive oil 32
EARTH CRAFTED GARDEN BABY LETTUCES
cherry tomatoes, avocado, radishes, cucumber, toasted seeds, green goddess dressing* 27
SECOND
WOOD-FIRE ROASTED BRUSSELS SPROUTS
applewood smoked bacon, soft egg, frisée, dijon mustard vinaigrette 29
KLINGEMAN FARM PORK BELLY
kaluga caviar, cauliflower mousseline, roasted hazelnut sauce vin jaune 56
TAMAI FARMS CAULIFLOWER
sprouting broccoli, bautista ranch medjool dates, charred eggplant, pomegranate molasses, dukkah 29
DOVER SOLE À LA MEUNIÈRE
potato mousseline, brown normandy butter, meyer lemon 89
THIRD
FLORA BELLA TAHITIAN SQUASH AGNOLOTTI
chanterelle mushrooms, brown butter, traditional balsamic, red cow parmesan 44
ARUGULA MAFALDINE
zucchini blossoms, sugar snap peas, munak ranch heirloom tomato sauce 42
CAMPANELLE
maine lobster, meyer lemon, basil 45
ITALIAN WHITE TRUFFLE RISOTTO
porcini mushrooms, gli airoi carnaroli rice 120
FOURTH
WILD LINE-CAUGHT VERMILION ROCK COD
roasted radishes, shimeji mushrooms, yuki tsubaki rice, yuzu, brown butter dashi 54
LIBERTY DUCK
roasted cuyama orchards honeycrisp apples, baby turnips, cider peppercorn jus 56
WOLFE RANCH QUAIL
honeynut squash, roasted sunchokes, oven-dried lychee grapes, jus a la presse 54
REGALIS PENNSYLVANIA GOLDEN CHICKEN
roasted carrots, mushrooms, applewood smoked bacon, sauce coq au vin 72
RED WINE BRAISED BEEF SHORT RIB
fresh cranberry beans, roasted peppers, arugula, oven-dried san marzano tomatoes 64
BLACK HAWK WAGYU ZABUTON
grilled portobello mushrooms, taiwanese spinach, baby carrots, celery root, black peppercorn beef jus 59
FRENCH FRIES
tarragon aioli* 13
CHEESE 18/27/45
PRÉ SAINT-JEAN, CAMEMBERT DE NORMANDIE
cow, france
LE NAPOLÉON
sheep, france
PARISH HILL, ‘REVERIE’
raw cow, vermont
FURMAGLIU PECURINU
sheep, corsica
COFIELD, ‘BODEGA BLUE’
cow, california
DESSERT
STRAWBERRY TIRAMISU
caramelized white chocolate sabayon 16
ALMOND BROWN BUTTER CAKE
poached pear, salted caramel, autumn spice 16
DARK CHOCOLATE TART
raspberry, pistachio 16
CUYAMA FARM APPLE TARTE TATIN
vanilla, caramel 16
ICE CREAM
vanilla, chocolate, dulce de leche 6/ea
SORBET
strawberry, coconut, peach 6/each
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.