Artichoke

kumquat, grapefruit, black radish

2022 Txomin Etxaniz Txakoli, Basque

Cobia

leek, brussels sprout, salmon roe
2020 Cantina Annesanti Colle Fregiara, Umbria
Premium Ossetra Caviar 100 | 10 grams

Seared Hudson Valley Foie Gras*

Supplemental Course | 35

pistachio, persimmon, blood orange

2017  Red Tail Ridge Estate Brut Rose, Seneca Lake | 15

Pappardelle

short rib, espresso, chantenay carrot

2022 Philip Lardot Landwein Pinot Noir Kantakt, Mosel

or

Bigoli Cacio é Pepe Supp | 60

sicilian pistachio, parmigiano reggiano, black pepper

Winter Burgundy Truffle  | 5 grams
2021 Raina Trebbiano Spoletino “Campo di Colonnello”, Umbria | 15

Italian Alba Truffle
Supplemental COURSE 150 | 5 grams

Guinea Hen

pear, endive, huckleberry

2020 Domaine de la Janasse Chateauneuf-du-Pape, Rhône

Venison*

acorn squash, pink peppercorn, celery root

2018 Chateau Mukhrani Saperavi, Mtskheta

  Japanese A5 Wagyu*

Supplemental COURSE | 110

chanterelle, macomber turnip, sugar pumpkin

2015 Langoa-Barton, Saint-Julian | 15

Parisian Flan

long island cheese pumpkin, sunchoke
NV César Florido Amontillado “Cruz del Mar”, Jerez

chef’s tasting 180

wine pairings 135

For any party of 6 or more, 20% gratuity will be added to the final bill.

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

*Some items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food-borne illness. Before placing your order, please inform your server if anyone in your party has a food allergy.