Food

Tasting Menu

• Set menu90
• Wine pairing+45
• Non-alcoholic+25

• Cured hamachi with crispy potato and dill pickles
• Tempura sweet potato with savory yogurt and peach 'olives'
• Duck liver tart with salted ramp and buckwheat
• Tea of lightly smoked fruits and vegetables with grilled shiitake and marigold cracker
• Charred autumn squashes with pumpkin seed praline, lingoto, kombu oil, and purslane
• Poached hake with clams, roasted cauliflower, and preserved meyer lemon
• Grilled beef coulette with sunchoke, fried rosemary, and quince
• Frozen fennel jelly with mint
• Caramelized hazelnut with sweet cream and bitter citrus

A La Carte Menu

• Publican Quality oat porridge sourdough and cultured koji butter7
• Aged gouda with beet-quince jam and crackers14
• Smoked fjord trout with beets, 'golden' honey, and oxalis21
• Seared bay scallops with brussels sprouts, pear, and brown butter23
• Pan fried red snapper with broccoli-creamed spinach, and sorrel19
• Yeasted spaccatelli with soured squash, urfa pepper, and pecorino19
• Soft scrambled eggs with mushroom-braised kale, confit maitakes, and scallion19
• Celeriac 'risotto' with candied hazelnuts, apple, and parmesan19
• Pork and snail sausage with roasted onion, red grape, and thyme20
• Grilled chicken wings with turnips, lemon balm, and poppy seeds 21
• Roasted pork shoulder with smoked carrots, dandelions, and candied spices24
• Smoked leg of lamb with black trumpets, giardiniera, and tat soi25
• Meringue with parsnip-coconut whipped 'cream and roasted apples13
• Sunflower seed parfait with sour honey, licorice, and bee pollen13
• Fried bread with dark chocolate sauce and bay leaf13