Bay Scallop Crudo  winter citrus, black sesame, sicilian pistachio

Local Cod  parsley, braised cuttlefish, tomato

Jerusalem Artichoke Terrine  chantenay carrot, duck egg hollandaise, vadouvan

Yukon Gold potato Tortellini  chicken liver, black pepper, sage

Torchon of Foie Gras  poached quince, hazelnut crème, cuccidati

Duck Breast  celery root, baby turnip, smoked duck jus

Beef Au Poivre  spinach, black truffle, roasted garlic

Dulcey White Chocolate Ganache  banana, white sesame, quince, milk chocolate sherbet

 

 

chef's whim-  165
wine pairing  -  130

 

Menu subject to change daily based on availability, seasonality, allergies and aversions.