TO BEGIN
*Chicken Liver Mousse$11.00
sour cherry, brioche, hibiscus
*Golden Osetra Caviar$31.00
buckwheat, cucumber, maple
*Beausoleil Oyster$6.00
raspberry, espresso, Thai basil
COLD
*Lightly Cured Kampachi$31.00
cucumber, radish, apple
*Dry Aged Beef Tartare$29.00
asparagus, dill, vadouvan
Summer Cucumbers$24.00
toasted koji, almond, dill
HOT
Brown Butter Roasted Hokkaido Scallops$31.00
green garlic, strawberry, buckwheat
Roasted Veal Sweetbreads$30.00
soubise, broccolini, charred scallion pork broth
◊Spring Pea Tortelli$28.00
chanterelle, cured egg yolk, black pepper
Ricotta Gnocchetti$24.00
sorrel, crispy chicken, goat gouda
ENTRÉES
Black Truffle Roasted Chicken$43.00
tarragon, summer squash, Banyuls
Colorado Lamb Loin$55.00
asparagus, ramp, black garlic
Slow Cooked Arctic Char$47.00
turnip, maitake, lemongrass
Slow Roasted Beef Short Rib$51.00
gai lan, celery root, bordelaise
Lion's Mane Mushroom$35.00
cauliflower, smoked date, sprouted lentils
*Whole Roasted Dry Aged Duck$70.00
sour cherry, turnip, duck heart sausage
- for one$70.00
- for two$145.00
Tasting Menu
We kindly request full table participation when choosing the tasting menu.
Eight Course Tasting Menu$195.00
Standard Wine Pairing$95.00
Reserve Wine Pairing$190.00
Non-Alcoholic Pairing$70.00
Surcharge
As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 4% surcharge to all checks. We do this in lieu of increased menu prices. You may request to have this removed from your bill.