First Course

  • Chicken Noodle 18

    chicken confit agnolotti, roasted chicken consume, mirepoix caviar

  • Pork & Beans 18

    braised pork belly, cassoulet beans, pancetta, pickled mustard seeds 

  • Roasted Cauliflower 16  

    cauliflower puree, champagne golden raisins, pistachio foam, brown butter

Second Course

  • Lamb Shank 20

    braised lamb torchon, parsnip puree, blackberry gastrique  

  • Foie-chamacallit 22 

    foie gras mousse, puffed rice, miso meringue, bacon caramel, hazelnut butter, chocolate  

  • Lobster 28

    butter-poached lobster, sorghum risotto, melted leek, wild mushroom, lobster bisque 

Third Course

  • Pork Schnitzel  36

    Comfrey Farms Duroc pork belly, layered German potato salad, lemon hollandaise 

  • Duck Confit  38 

    foraged mushroom, leek, multigrain rice, sherry-bacon vinaigrette

  • Chicken 'n Biscuits  34

    herb roasted chicken, carrots, Cipollini, radish, celery, buttermilk biscuit, chicken velouté

  • Beef Wellington  44

    sous vide short rib, mushroom duxelles, pomme puree, carrot, caramelized onion demi

    CHEFS Jason Okurowski & Olav

Fourth Course

  • Semifreddo  16

    almond dacquoise, buttermilk semifreddo, chai & rosemary macerated winter berries

  • Raspberry Lemonade  16

    Meyer lemon tart, Italian meringue, candied lemon, raspberry sorbet

  • Cake & Shake  16

    yellow birthday cake, chocolate buttercream, malted vanilla shake

    Pastry & Dessert by Olav 

$85 per person ... Choose one from each course

$65 Wine Paring

All menu items may be ordered a la carte as well