EARLY FALL 2022
HORS D’OEUVRES
OYSTERS GRATINÉES
chartreuse sabayon* 10/20
BLUEFIN TUNA TARTARE
kaluga caviar, smoked tomato* 24/48
‘EGGS ON TOAST’
soft-scrambled eggs, santa barbara uni* 24/48
POTATO AND LEEK BEIGNETS
comté cheese, black truffle aioli 15
BAGUETTE
RODOLPHE LE MEUNIER BUTTER
normandy, france 11
MOULIN D’OPIO EXTRA VIRGIN OLIVE OIL
alpes-maritimes, france 11
PAN DRIPPINGS
12
FIRST
TAYLOR KUMAMOTO OYSTERS
yuzu mignonette* 4 ea.
KANPACHI CRUDO
cucumber, cherry tomatoes, jicama, aguachile* 29
SMOKED TOMATO PANNA COTTA
spiny lobster, atlantic sea scallops, santa barbara uni, citrus, fresh backyard yuzu 38
FINLEY FARMS LEEKS VINAIGRETTE
fourme au moelleux, quail egg, hazelnut, purslane 25
EARTH CRAFTED GARDEN BABY LETTUCES
avocado, radishes, toasted seeds, green goddess dressing 24
SECOND
WOOD-FIRE ROASTED BRUSSELS SPROUTS
cauliflower, baby beets, sweet potato hummus, pomegranate seeds, dukkah 24
MATSUTAKE TARTE FINE
musquee de provence, persimmon, pomegranate molasses, pepitas 28
DOVER SOLE À LA MEUNIÈRE
potato mousseline, brown normandy butter, meyer lemon 79
THIRD
AGNOLOTTI
sweet potato, brown butter, parmesan 32
CAMPANELLE
maine lobster, calabrian chili, meyer lemon, basil 45
ARUGULA CASARECCE
wild porcini mushrooms, parmesan 42
TAGLIOLINI
italian white truffle, parmesan 95
FOURTH
WILD STRIPED BASS
chanterelle mushrooms, celery root, red flame grapes,
sauce vin jaune 46
MARY’S ORGANIC CHICKEN
butterball potatoes, chorizo, oven dried tomatoes, haricot verts, sauce basquaise 45
LIBERTY DUCK
roasted honeypatch squash, pink lady apple, vidalia onion,
cider peppercorn jus 48
WOLFE RANCH QUAIL PITHIVIER
matsutake mushrooms, sauce albufera 46
RED WINE BRAISED WAGYU BEEF CHEEK
local oyster mushrooms, baby carrots, bacon, sauce bourguignonne 47
BLACK HAWK WAGYU BEEF ZABUTON
barley, wild matsutake mushroom, radishes, shiso, tare sauce 62
FRENCH FRIES
sungold tomato aioli 12
CHEESE 14/21/35
BONDE DU POITOU
goat, france
MARCEL PETITE FORT ST. ANTOINE, COMTÉ
cow, france
NETTLE MEADOW, ‘KUNIK’
cow & goat, new york
BETHMALE DES PYRENEES
goat, france
RODOLPHE LE MEUNIER, ‘MOKABLEU’
cow, france
DESSERT
STRAWBERRY TIRAMISU
caramelized white chocolate sabayon 15
DARK CHOCOLATE MI-CUIT
pecan, banana ice cream 15
ALMOND BROWN BUTTER CAKE
berries, thyme ice cream 15
BAKED ALASKA FLAMBÉ
rum, thai tea and ginger ice creams, passionfruit, rum 15
APPLE TART
apples, medjool dates, armagnac caramel, vanilla ice cream
comté cheese 15
TRIPLE GINGER CUSTARD TART
hazelnut, asian pear-yuzu sorbet 15
ICE CREAM
pistachio, hazelnut, vanilla, chocolate 5/ea
SORBET
melon, strawberry, asian pear 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.
