Menu

Celery root soup with saltine cracker croquette, Benton's bacon and pickled herring 8

King crab and lardo pave with celery, avocado purée and cocktail sauce 9

Fresh hearts of palm with white asparagus, poached quail eggs, golden char roe and Japanese mayonnaise 10

Foie gras torchon with roasted grapes, violet mustard and cardamom bread 13

Chicken liver and porcini agnolotti with juniper, sage and smoked brown butter 10

Scrambled brown eggs with pickled pig's feet, truffle butter and Parmigiano 9

Frog legs wrapped in prosciutto with celery root, potato purée and fennel 13

Charcoal grilled octopus "shawarma" with yogurt, pickled green tomatoes, white asparagus and garlic purée 13

Marshall Farms rabbit with dates, roasted eggplant, king trumpet mushrooms and tahini 13

Alina duck with bresaola, prunes, lentils du puy and cabbage 13

Braised lamb neck with morcilla, puffed rice, cauliflower and compressed celery 13

Beef cheek "pastrami" with charcoal grilled leeks, gruyere cheese and sun chokes 12

Pine needle panna cotta with pine nut brittle and mugolio 8

Marcona almond Rice Krispy bar with sea salt meringue and quince paste 8

Chocolate pound cake with blood orange, medjool date and cocoa nibs 8

Cheese plate, chef's choice with accompaniments Market Price