wednesday - saturday
entire party must participate
thyme, french butter 15
royal ossetra 30g 200
yuzu kosho granité, wakame seaweed MP
compressed cucumber, tomato water, citrus, cilantro, pickled red onion 36
remoulade, kohlrabi pickle, cured egg yolk, house rye bread 35
beets, goat cheese, pepitas, pine nuts, honey vinaigrette 22
gem lettuce, bread crisps, lemon, anchovy 31
sage hill beets, aged rice, confit fennel, parmesan espuma, rye 38
charred zucchini, guanciale, pecorino romano, garlic 45
fettuccine, black pepper, pecorino romano 39
lime zest, white rice, brown butter, sauce vierge, evoo 58
romesco, pickled fennel, herbs, valencia oranges, grilled lemon 69
wild mushrooms, caramelized peaches, shaved fennel, crispy kale, peach demi
half chicken 49 whole chicken 90
caramelized onion purée, choice of béarnaise or crème de raifort 93
crushed fingerling potatoes, caramelized onion, green beans, demi glace 51
zabuton, duck fat fries, sauce au poivre 79
grilled spring onions, heirloom tomatoes, anise hyssop 88
yukon gold, french butter, chives 23
smoked yogurt, preserved orange almond gremolata 20
cashew and almond butter, pickled shimeji, house chili crisps 26
Consuming raw and undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Please note that a 3% surcharge will be added to each guest check to ensure competitive wages and benefits for our team.
If you would like the surcharge removed, let us know. Thank you.