Menu

 

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

 

Chestnut cake with poached quince, parsnip and candied pepitas   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.