NANTUCKET Bay scallop   romanesco cauliflower, caviar, little gem lettuce*

PAN SEARED SKATE  prosciutto, roasted salsify, smoked pork brodo *  

SPANISH OCTOPUS   smoked almond, mint, persimmon, cured pumpkin

TAJARIN   black truffle, parmesan, chive

Foie Gras terrine   bone marrow, duck confit, parsley*

ROASTED SQUAB BREAST   honeynut squash, roasted mushroom, charred eggplant, hazelnut* 

fALLOW VENISON   chestnut, black garlic, local cranberry*

cHESTNUT ROULADe  milk chocolate, spiced meringue, bailey's glace

 

chef's whim-  165

wine pairing  -  130

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