Menu

 

Sample Menu

Seven / Ten / Fourteen Course Chef’s Tasting

Wine Pairing Available

First Courses

* Beau Soleil Oysters

Cranberry Mignonette, Horseradish, Caviar

* Marinated Yellowtail and Yellowfin Tuna

Garlic, Ginger, Tobiko

Mesclun Salad

Crisp Vegetables, Herbs, Goat Cheese

Roasted Beets

Sumac, Aerated Molasses, Bacon Emulsion, Hibiscus

Peeky Toe Crab Salad

Thai Chili, Pousse Pieds, Autumn Berry

Foie Gras Laquée

Milk & Honey, Piquillo Jam, Pickled Hon-shimejis

Heirloom Squash Soup

Coconut Green Curry, Tamarind, Cashew Brittle

Nantucket Bay Scallops

Sea Buckthorn, Broken Egg, Reindeer Moss

Cassolette

Lobster, Sea Urchin, Parsnip Milk, Candied Lemon

Fricassée of Burgundy Escargot

Pickled Ramp, Sorrel, Crispy Duck Tongues

 

Entrees

Roasted Skate Wing

Calamansi “BBQ”, Kai-lan, Thai Herbs

X.O. Glazed Scallops

Sicilian Pistachio, Sunflower Seed “Risotto”, Onion Caramel

Scottish Salmon

Baby Leeks, Bonito, Ivory Lentils

Maine Swordfish

Black Lime, Cipollinis, Shiso Relish, Umeboshi

Butter Basted Lobster

Pioppinis, Sweet Onion, Vin Jaune d’Arbois

Ricotta Ravioli

Foraged Mushrooms, Bitter Almond, Applewood Smoke

Duet Du Cochon

Yellow Foot Mushrooms, Swiss Chard, Quince Condiment

Buttermilk Braised Chicken

Oak Gnocchi, Golden Raisin, Truffle Crème

* Roast Duck

Licorice, Fennel, Pickled Black Radish, Buddha’s Hand

Smoked Beef Short Rib

Sake Lees, Shitakes, Rabe, Eggplant Relish

Cervena Venison

Black Trumpets, Bone Marrow Crust, Sunchokes

 

*May be served raw or undercooked.  Consuming raw or undercooked meats, poultry, seafood, shellfish 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.

A 20% gratuity will be added to parties of 6 or more.

Gluten free bread available upon request.