Sample menu from 11/11, please note our menu is seasonal and changes daily

Menu Tasting

Chef’s selection of 5 courses – 50 per person

 

Small Bites

Winter Point Oyster* – 3.5 each / 16.5 half dozen
Banyuls mignonette

Potato Chips and Caviar – 15
Imperial Baerii, crème fraiche, shallot, egg, lemon

Littleneck Clam Toast – 10
squash purée, thyme

Spring Day Creamery Blue – 10
cocoa rye crisp, cherry, duck fat, paprika

Root Vegetable Crudité – 6
bagna cauda, botarga

 

 

Cold

Maine Crab Roll – 12
butter toasted baguette, pickled fennel tops, herbs

Grilled Radicchio – 12
mushroom gastrique, hazelnut, parmesan, basil, goat’s milk dressing

Beef Carpaccio – 9
arugula, capers, parmesan, black pepper

Charcuterie Plate – 18
Prosciutto de Parma, country pâté, duck liver mousse

Foie Gras Torchon – 18
quince, black pepper, vanilla, toasted brioche

House Pasta

Spätzle – 12
house bacon, pickled apple, Swiss, dill

Potato Gnocchi – 15
oxtail ragu, sage, parmesan

Campanelle – 14
broccolini, fennel, goat cheese, panko                                                                                                            Hot

Crispy Octopus – 18
chickpea, pumpkin, lamb sausage, yogurt, grilled pita, herbs

Seared Scallops – 17
cauliflower, capers, hyssop, brown butter vinaigrette

Aged Duck Breast* – 17
fregola, kale, leek, maitake, sultana, sweet potato, asiago

Grilled Hanger Steak* – 17
rosemary hash browns, wild mushroom jus

Roasted Bone Marrow – 14
parsley, hazelnut, orange, grilled baguette

Endive Gratin – 10
braised endive, Gruyere, mustard, onion, panko

Roasted Carrots – 11
almond butter, date mostarda, pickled porcini, herbs

Grilled Brussels – 9
crispy shallots, aioli, pickled radish, cherry pepper