tuna crudo  herb aioli, castelvetrano olives, lemon

Spanish turbot  sauce choron, capers, cornichon, caviar, fines herbes

Roasted delicata squash  farro, ash goat cheese, black truffle

caramelle  macomber turnip, radicchio treviso, honey

Foie gras custard  caramelized pear, golden raisins, brioche

wagyu beef cheek  sweet potato, toasted garlic, american chestnut

venison loin  fig & quince vincotto, hazelnut, black trumpet mushroom

Goat’s Milk Tres Leches  cranberries, cajeta, nutmeg ice cream

 

 

chef's whim-  165
wine pairing  -  130

 

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