Days: Wednesday - Saturday. Hours: 5PM - 8:30PM
First Course
Farm Green SaladUS$16.00
Porcini, Easter Egg Radish, Goat Cheese, "Rampch" Dressing
Spring Onion VichyssoiseUS$14.00
Jonah Crab, Bottarga, Celery Leaves, Hazelnut Vinaigrette
*Hudson Valley Foie Gras TorchonUS$45.00
Strawberries, Rhubarb, Thai Basil, Black Truffle Shokupan
Second Course
Brandade BeignetsUS$22.00
Osetra Caviar, Yozu Aioli, Chive Blossoms, Espelette Pepper
*Maryland Lump Crab GateauUS$26.00
Smoked Trout Roe, Apple, Watercress, Kombu Butter Sauce
*Beef TartareUS$24.00
Miso Bagna Cauda, Black Vinegar, Pomme Paillasson, Herb Flowers
Main Course
Wild HalibutUS$44.00
Fava Beans, Breakfast Radish, Chanterelles, Vadouvan Cauliflower, Knotweed, Lime Leaf Beurre Blanc
*Hokkaido ScallopsUS$48.00
English Peas, Duck Prosciutto, Leek Fondue, Long Peppercorn Duck Jus
*Jurgielewicz Duck Breast*US$46.00
Smoked Parsnip, Rye Berries, Miso Apricot, Tare’
Dry Aged New York StripUS$56.00
Maitakes, Rogue Blue Cheese, Stinging Nettle Crepe, Kanto Veal Jus
Dessert
*Fifer Orchard Strawberry ShortcakeUS$14.00
Lavender, Sea Buckthorn, Whipped Creme Fraiche
Dubai Chocolate TartUS$14.00
Pistachio Kataifi, Chocolate Cremeux, Pistachio Ice Cream
Valley Shepherd Cheese PlateUS$16.00
A Cow... A Sheep... And A Goat | Honeycomb, Apple Butter
Executive Chef
Greg Vassos
Chef de Cuisine
Chris Allen
6 Course Chef Tasting Menu $140++ per person or á la Carte
Items marked with Asterisk are part of tasting menu - Menu items are subject to 20% Service Charge And 6% Sales Tax. Menu Subject to Change