DINNER

STARTERS

Black Sea Bass Sashimi $15
green tomato vinaigrette, coriander

Corn And Clam Chowder $15
yukon gold potato, applewood smoked bacon, cockles

Salad Of Heirloom Melons $14
speck, aged balsamic

Heirloom Tomato Tartlet $14
whipped house ricotta, basil seed “caviar”

Hudson Valley Foie Gras Terrine $19
poached mission figs, pickled mustard seeds, pistachio brioche

Maine Crab Tagliatelle $17
uni, basil, garlic bread crumbs

MAIN COURSES

Rohan Duck Breast $40
fennel, plums, spiced jus

Colorado Lamb Saddle $40
sheep’s milk yogurt, panisses, cucumber variations

Roasted Porcini $28
fresh sweet corn polenta, wild maine blueberries, whey

Pan Seared Scallops $36
coursessweet corn nage, cherry tomatoes, herbs

Whole Roasted Branzino $40
red pepper shellfish nage, ratatouille stuffed squash blossom

Monkfish $32
marcona almonds, artichoke barigoule, romesco, nicoise olive crumble

*******

CHEF’S TASTING MENU $95

$50 beverage pairings

** all menu items are subject to change**
based on availability and seasonality

*consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of food borne illness