Menu Tasting

Chef’s selection of 5 courses – 50 per person

Wine pairing – 25 per person

 

Small Bites

Winter Point Oyster* 3.50 each/16.5 half dozen

Champagne mignonette

Caviar & Seaweed Sables – 15

Imperial Baerii, crème frâiche, preserved lemon

Chickpea Panisse – 5

chili, aioli

Patatas Bravas – 5

aioli, charred scallion

Cod Croquettes – 6

herbed mayo, lemon

Corned Beef Tongue – 8

Salsa Verde, horseradish crème fraîche, radicchio

 

 Cold

Charcuterie Plate – 7 each/18 all

country pâté, boudin blanc, duck rillettes, duck liver mousse

Beet Salad – 10

yogurt, pecan, maple-chili vinaigrette

Asparagus Salad – 9

sauce gribiche, fines herbes

Smoked Salmon – 13

dill crème fraîche, capers, red onion, toast

Lakin’s Gorges ‘Prix de Diane’ Cheese – 10

bulgur crackers, preserved rhubarb, candied sumac almonds

 

House Pasta

Saffron Gnocchi – 14

boar ragu, basil, peperoncino, pecorino, fava beans

English Pea & Ricotta Agnolotti – 12

cultured butter, mint, Grana Padano, mushrooms

Squid Ink Spaghetti – 12

Calabrian chili, garlic, basil, breadcrumbs

 

 

Hot  

Duck Leg Confit – 18

mushy peas, rhubarb, fennel

Pan Seared Hake – 14

Sofrito, tomato, almond & garlic picada

Braised Veal – 14

peas, mushrooms, pearl onions, grain mustard

Tomato Braised Tripe – 12

garlic, chili, crispy white beans

Seared Scallops – 16

fava beans, cauliflower, ham broth