Roasted sunchoke soup with hen-of-the-woods mushrooms, marcona almond butter and fried sage   9


Smoked beets with apples, Idiazabal sheep's milk cheese and horseradish   10


Monkfish liver mousse with celery root "tartare", cured Arctic char and crisp salmon skin   11



Rabbit tortellini with nasturtium butter, pistachios and roquefort cheese   11


Scrambled brown eggs with pickled pig's feet, truffle butter and parmigiano-reggiano   9


Grilled black mission pears with brioche, lardo, kale and condensed milk   11



Petrale sole with brioche, matsutake mushrooms, celery root puree and chestnut crab apples   14


Black cod with baby octopus, eggplant, sunchoke and sorrel    15


Chicken crepinette with chicken liver and macaroni pie, artichokes, and garlic scapes   15



Hanger steak with black walnuts, lacinato kale, espoisses cheese and rye malt   14


Partridge with grapes, oats, shallot butter and mulled apple cider   16


Suckling pig with roasted pears, chanterelle mushrooms, chestnut puree and honey   14



Milk chocolate cremeaux with roasted banana ice cream, yuzu curd and peanut brittle   9


Rum cake with braised pineapple, hibiscus and black pepper mascarpone ice cream   8


Rye and chevre tart with glazed pears, honey and pickled grapes   9



Cheese plate, chef's choice with accompaniments   14


5 course (one each from first 5 sections) dinner: $56 plus tax and gratuity

Please note that a tasting menu must be ordered by everyone at the table.