Please note that our menus change often as ingredients come and go out of season. As such, there may be discrepancies between our online menus and the current menu being served.

10 Course Tasting Menu Is Available Until 8 PM For Parties Up to 4 and the entire party must participate to ensure a smooth service. Please Be Sure to Request It 48 Hours In Advance

Please inform us of any dietary restrictions ahead of time as unfortunately not all requests can be accommodated

$140 [$115] - Per Person

-Add Wine Pairing-

$100 [$80] - Per Person

-Add Caviar Service For Two-
$145 [$135]
osetra caviar, blinis, egg, chives, crème fraîche
Upgrade +35
375mL NV Laurent Perrier La Cuvée
(Pinot Noir/Chardonnay/Pinot Meunier)

All Portions Are Tasting Portions

Please allow 3 ½ hours to fully enjoy this tasting menu

Grilled Flatbread
asparagus, chevre, provolone, iberico ham, pine nuts, pesto, black garlic molasses  
2022 Sokol Blosser
(Pinot Gris)

Course 2

French Onion Gratinée
veal jus, sherry, calvados, comté gruyere, crostini
2021 Domaine Lafage Novellum
(Chardonnay)

-or-

Foie Gras Poutine
pomme frites, scallions, marcoot creamery cheese curds, gravy, bone marrow mayo
2022 J Vineyards
(Pinot Noir)

Course 3

Fritto Misto
flash fried calamari, scallop, shrimp, vegetables, lemon, smoked tomato aioli
2021 Weingut Schloss Maissau
(Grüner-Veltliner)

-or-

Kurobuta Pork Belly Parmentier
root vegetable duxelle, duchess rutabaga, burgundy demi
2022 Domaine Diochon Moulin-à-Vent “VV” Beaujolais
(Gamay)

Course 4

Frisee Salad
carrot, strawberry, goat cheese, pistachio, lemon-za’atar vinaigrette
2023 Aldegheri Tenuta Villa Cariola Bardolino Chiaretto
(Corvina/Rondinella/Molinara)

Course 5

Bison Carpaccio
caper berries, arugula, pecorino, porcini salt, smoked olive oil, crispy shallot, aceto balsamico
2022 Dashe Zinfandel Vineyard Select
(Zinfandel/Teroldego/Tannat)

-or-

 Charred Octopus
acorn squash, grilled onion, mole verde, squid ink aioli, pepitas
2021 Weingut Okonomierat Rebholz Trocken
(Riesling)

Course 6

Pan Seared Chilean Seabass
leek blanquette, carrot, lump crab, basil oil
2022 Biscaye Baie
(Sauvignon Blanc)

-or-

Roast Duck Breast
roast winter vegetables, fennel pollen, blood orange gastrique
NV Luca Bosio Prosecco Extra Dry
(Glera/Blend)

Course 7

Sorbet

Course 8

Tagliatelle
braised lamb shanks, arugula, arrabiata sauce, herbed ricotta
2021 Spellbound
(Petite Sirah)

-or-

Grilled Niman Ranch Strip Steak
shaved brussels sprouts, wild mushrooms, pomme aligot, cognac-truffle demi
2022 Post & Beam
(Cabernet Sauvignon)

Course 9

Cheesecake
graham cracker crust, mixed nuts, citrus zest, strawberry compote
Pierre Ferrand Pineau des Charentes
(Cognac Grape Juice & Cognac)

Course 10

Mignardise
chef’s choice
2017 Taylor Fladgate Late Vintage Porto
(Port)