Sample menu from 12/16, 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

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

Charcuterie Plate – 7 each/18 all
duck liver mousse, country pâté, foie stuffed chicken

Root Vegetable Crudité – 6
bagna cauda, botarga

Prosciutto Bruschetta – 3
Parmigiano Reggiano, quince

Broiled Eros Oyster – 3.5
brown butter panko, lemon, chive

Cold

Chicken & Pistachio Sausage – 9
almond butter, preserved mushroom vinaigrette, apples

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

Hahn’s End ‘City of Ships’ – 10
membrillo, marcona almond, Retsina jelly, mastic butter crackers

 

House Pasta

Ricotta Cavatelli – 14
duck, rosemary, tomato, Parmigiano Reggiano

Gnocchi a la Parisienne – 14
leeks, mushrooms, Mornay sauce

Spaghetti – 12
botarga, lemon, chili, basil. breadcrumbs

Hot

Pan Seared Hake – 18
potato purée, shrimp, caramelized fennel, tapenade

Roasted Monkfish –18
garlic, Swiss chard, carrots, porcini-ham vinaigrette, sage

Aged Duck Breast – 15
lentils, apricot-brown butter vinaigrette, almond, squash

Glazed Pork Belly – 14
sweet potato, cauliflower, mustard vinaigrette, dill

Red Wine Braised Beef – 16
Anchovy, olive, orange, fennel, confit potatoes

Warm Cauliflower Salad – 10
celery, mushroom, panisse, pecorino

Parsnip Grenobloise – 9
lemon, caper, parsley, panko