SPRING 2024

HORS D’OEUVRES

CORN BEIGNETS

jalapeño aioli*  15

BLUEFIN TUNA TOAST

kaluga caviar, smoked tomato*  24/48

‘EGGS ON TOAST’

soft-scrambled eggs, santa barbara uni*  24/48

with black truffle  34/68

BURGUNDY ESCARGOT EN CROÛTE

 rodolphe le meunier butter, garlic, parsley  14/28

BAGUETTE

RODOLPHE LE MEUNIER BUTTER

normandy, france  13

add pan drippings  8

TERRE BORMANE RIVIERA OLIVE OIL

liguria, italy  13

FIRST

ICED OYSTERS

taylor kumamoto and misty point, barrel-aged mignonette*  5 ea.

PÂTÉ EN CROÛTE

pennsylvania golden chicken, black trumpet mushrooms, santa barbara pistachios, spiced peach chutney  24

HIRAMASA CRUDO

harry’s berries strawberries, cucumber, santa barbara pistachios, thai basil, strawberry nước chãm  32

EARTH CRAFTED GARDEN BABY LETTUCES

avocado, mixed radishes, cucumber, toasted seeds, green goddess dressing*  25

SECOND

WOOD-FIRE ROASTED BRUSSELS SPROUTS AND CAULIFLOWER

oven-dried peaches, tahini, eggplant, dukkah, harissa  27

EUROPEAN WHITE ASPARAGUS CACIO E PEPE

cambodian and madagascar pepper, green asparagus, red cow parmesan  38

HOPE RANCH MUSSELS

coconut, corn, thai curry  34

CHARCOAL-GRILLED SANTA BARBARA PRAWNS

normandy butter, meyer lemon  38/76

DOVER SOLE À LA MEUNIÈRE

potato mousseline, brown normandy butter, meyer lemon  85

THIRD

ENGLISH PEA AGNOLOTTI

 mint, parmesan  38

ARUGULA MEZZE MANICHE

northern california morel and chanterelle mushrooms, red cow parmesan  42

CAMPANELLE

maine lobster, meyer lemon, basil  44

ZUCCHINI AND BASIL RISOTTO

northern california chanterelle mushrooms, acquerello carnaroli rice  42

FOURTH

WILD LINE-CAUGHT STRIPED BASS

shimeji mushrooms, tokyo turnips, pencil asparagus, brown butter dashi, yuzu  48

LIBERTY DUCK

bing cherries, weiser farms badger flame beets, voatsiperifery peppercorn jus  56

REGALIS PENNSYLVANIA GOLDEN CHICKEN

paris mushrooms, weiser farms carrots, bacon, russian banana potatoes, sauce coq au vin  72

SUFFOLK HERITAGE  LAMB

english peas, asparagus, pancetta  68

RED WINE BRAISED SHORT RIB

oven-dried san marzano tomatoes, anson mills polenta, zucchini, gremolata  62

 BLACK HAWK WAGYU ZABUTON

portobello mushrooms, baby carrots, spinach potato mousseline, reduction of sauce béarnaise  58

FRENCH FRIES

tarragon aioli*  12

CHEESE 16/24/40

RODOLPHE LE MEUNIER, CAMEMBERT DE NORMANDIE

cow, france

BRIAR ROSE CREAMERY, ‘BUTTERBLOOM’

cow, oregon

ESSEX ST., MARCEL PETITE COMTÉ

raw cow, france

BRABANDER RESERVE GOUDA

goat, netherlands

CAPRIOLE, ‘PIPER’S PYRAMIDE’

goat, indiana

COLSTON BASSETT, STILTON

cow, england

DESSERT

STRAWBERRY TIRAMISU

caramelized white chocolate sabayon  16

CRÈME BRÛLÉE

ataulfo mango, pandan, puffed rice, passion fruit  16

WARM CHOCOLATE FONDANT

hazelnut  16

ALMOND BROWN BUTTER CAKE

peaches, cherry, pistachio ice cream  16

SOUFFLÉ PUDDING

harry’s berries strawberries, vanilla  16

ICE CREAM

chocolate, vanilla, lemon verbena, coconut  6/ea

SORBET

raspberry, 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.

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.