DINNER

STARTERS

Ricotta Gnudi $22
parmesan, hazelnuts, black winter truffles

Roasted Beets $14
pistachio butter, sheep’s milk yogurt, nasturtium

Spanish Octopus Terrine $17
black olive, preserved lemon, piment d’espelette, sherry vinegar

Salade Lyonnaise $15
slightly wilted frisée, warm bacon vinaigrette, lardons, croutons, poached egg

Singing Scallop Crudo $18
house cultured buttermilk, dill oil, local sea salt, poppy seeds

Russian Osetra Caviar $28
noank oysters, salsify mousseline, oyster leaf

MAIN COURSES

Rohan Duck Breast $40
crispy confit roll, hakurei turnip, seared foie gras, spiced jus

Beef Tenderloin $39
black trumpet mushrooms, winter radish variations, sauce bordelaise

White Asparagus $24
green garlic mousseline, morel mushrooms

Pork Chop $28
braised red cabbage, poached apple, mustard jus

Arctic Char $29
potato rösti, horseradish mousse, american white sturgeon caviar, ruby beets

Maine Lobster $40
butter poached, glazed fennel, bergamot emulsion

*******

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