First Course

  • Escargots de Bourgogne 18

    wild Bourgogne snails, AEbleskiver, basil & tarragon pesto, bearnaise

  • Spring Fromage 18

    rotating artisanal cheeses, seasonal accoutrements 

  • Chevre Panna Cotta 16  

    roasted red & yellow beets, arugula, candied pecans, balsamic vinaigrette

Second Course

  • Lamb Chops  24

    pistachio crusted, roasted leek, smashed marble potatoes, jus

  • Shrimp Crudo  26 

    cucumber, avocado, grapefruit, confit tomato, poppy seed lavash  

  • Doppio Raviolo  22

    house made ricotta, mushroom bolognaise, tomato brodo, garlic chips

Third Course

  • Porchetta  38

    pork belly, Italian sausage, tenderloin, duck fat hash brown, fried egg, maple 

  • Maple Leaf Farms Duck Breast  42 

    celery root puree, broccoli rapini, Peking sauce, red grapes

  • Rabbit Roulade  40

    baby carrot, endive, marble potato, radish, rabbit jus

  • Steak Frites  48

    pan seared New York strip, buttered pomme frites, asparagus, bearnaise & bordelaise

    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

    carrot cake, brown butter butter cream, brandy Alexander

    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

We are happy to accommodate special dietary preferences with at least 24 hours' notice