FALL 2023

HORS D’OEUVRES

POTATO & LEEK BEIGNETS

tarragon aioli*  15

HAM & CHEESE CROQUETTES

gruyére cheese, sungold tomato, basil  16

BLUEFIN TUNA TOAST

kaluga caviar, smoked tomato*  24/48

‘EGGS ON TOAST’

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

BAGUETTE

RODOLPHE LE MEUNIER BUTTER

normandy, france  12

MOULIN D’OPIO EXTRA VIRGIN OLIVE OIL

alpes-maritimes, france  12

PAN DRIPPINGS

12

FIRST

TAYLOR KUMAMOTO OYSTERS

yuzu mignonette*  4 ea.

KANPACHI CRUDO

fuyu persimmon, passion fruit, pistachio, thai basil, chili, lime*  29

EARTH CRAFTED GARDEN BABY LETTUCES

avocado, cucumber, radish, toasted seeds, green goddess dressing*  24

BELGIAN ENDIVES

drake farms goat cheese, medjool date, arkansas black apple, hazelnut  26

PÂTÉ EN CROÛTE

broken arrow ranch venison, medjool date, quince, pickled baby vegetables  28

SECOND

WOOD-FIRE ROASTED BRUSSELS SPROUTS AND CAULIFLOWER

pomegranate, sweet potato hummus, harissa, dukkah  24

DOVER SOLE À LA MEUNIÈRE

potato mousseline, brown normandy butter, meyer lemon  79

THIRD

SUNCHOKE AGNOLOTTI

wild girolle mushroom, cherry balsamic, parmesan  34

ARUGULA BUCATINI

wild chanterelle and black trumpet mushroom, roasted chicken jus, red cow parmesan  42

CAMPANELLE

maine lobster, meyer lemon, basil  44

HONEYNUT SQUASH RAVIOLO

farm egg yolk, italian white truffle  95

FOURTH

WILD LOCAL VERMILION ROCK COD

baby turnip, koshihikari rice, matsutake mushroom, dashi, yuzu  48

HERITAGE GREEN CIRCLE CHICKEN

smoked farro verde, english peas, picholine olive,
roasted chicken jus  52

LIBERTY DUCK

roasted breast, confit leg, roasted beets, tangerine, peppercorn jus  48

RED WINE BRAISED WAGYU BEEF CHEEK

pancetta, anson mills polenta, early girl tomato, lunchbox pepper, roasted beef jus  47

 BLACK HAWK WAGYU ZABUTON

roasted baby carrots, baby taiwanese spinach, potato mousseline, reduction of sauce béarnaise  52

FRENCH FRIES

calabrian chili aioli*  12

CHEESE 14/21/35

RODOLPHE LE MEUNIER, BRILLAT SAVARIN

cow, france

ANDANTE DAIRY, ‘PASTORAL’

goat, california

PARISH HILL, ‘REVERIE’

raw cow, vermont

LE HEREVIE

goat, france

COLSTON BASSETT STILTON

cow, england

DESSERT

STRAWBERRY TIRAMISU

harry’s berries, caramelized white chocolate sabayon  15

WARM CHOCOLATE FONDANT

poached pear, autumn spice ice cream, hazelnut  15

FUJI APPLE DATE TART

almond, vanilla, comté cheese 15

VANILLA PANNA COTTA

satsuma tangerine, pomegranate, raspberry  15

ICE CREAM

orange-cocoa nib, banana, chocolate  5/ea

SORBET

watermelon, asian-pear mint, raspberry  5/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.