For the Table
Miso Glazed Pork Belly$19.00
rhubarb chutney, anise, braised leek, soubise blanc, miso and pork essence, chicken crumble
Crab & Asparagus$22.00
blue crab meat, crustacean aioli, white asparagus, morel cream, shallot crunch, saffron fumet
Lamb Tartare$21.00
chorizo oil, apricot, castlevetrano olive, pesto hummus, balsamic pearls, harissa infused tapioca chip
Argentinian Red Shrimp$20.00
elotes spice, creamed corn, crispy Spanish chorizo, romesco, spring onion, grapefruit burre blanc
From the Garden
Heirloom Garden$13.00
variety of heirloom vegetables, raspberry essence, honey labneh, almond & sesame seed "dirt", fennel "grass"
Spring Greens$12.00
snap pea, cucumber, asparagus, chickpea, apricot, pecorino, sourdough, basil cream, pine nut vinaigrette
Artichoke & Tomato$13.00
barigoule artichokes, brioche, garlic roasted tomatoes, pesto, Ilberico ham, parmesan snow, sauce gribiche
The Main Event
Beef Wellington$59.00
8 oz Filet, mushroom duxelles, prosciutto, puff pastry, roasted beets, confit carrots, horseradish cream, sauce Au Poivre
Hanger Steak$47.00
braised morel, asparagus variations, parmesan pomme duchess, sorrel crème fraiche, smoked tomato
Australian Lamb Loin$48.00
Zaatar marinade, creamed corn, wild mushroom ragout, romesco, bone marrow crumble, sauce Cabernet
Peruvian Chicken$58.00
citrus spiced marinade, aji Verde puree, farro, spring peas, house sausage, golden raisin, Peruvian jus
Dover Sole$48.00
braised leeks, caviar, duchess potatoes, chive aioli, soubise blanc, chicken crumble, lobster hollandaise
Wild Atlantic Scallops$49.00
medley of spring vegetables, dill vinaigrette, mascarpone, sweet sesame cracker, miso beurre blanc, chili oil
Norwegian Salmon$40.00
sesame almond crust, forbidden black rice, pancetta, clams, avocado, horseradish, dill marbled fumet
House-Made Ricotta Gnocchi$36.00
crisp ricotta "pillows," sweet spring pea, braised morel, rhubarb, brioche crumble, citrus beurre blanc
Shared Dining Experience
Shared Dining Experience - Domestic Elk Chops$140.00
Indulge in a slow roasted bone-in elk chop that has been macerated in garlic and herbs and finished off with a chicken shallot crust. Alongside, feast on our artichoke and tomato salad bound together with a pesto glaze, a wild mushroom ragout with mascarpone and ginger and a farro mix beaming with spring vegetables tossed in a dill vinaigrette. This is finished off with a white eggplant puree and our blackberry bourbon jus
