Food

Tasting Menu

• Tasting menu85
• Wine pairing+45
• Non-alcoholic+25

• Tea of lightly smoked fruits and vegetables, with radish toast
• Sprouted lentil crepe with smoked whitefish salad and tarragon
• Duck liver tart with salted ramp and buckwheat
• White asparagus with délice cream, walnuts, and pickled cherry blossom
• Poached halibut with cabbage, glazed mussels, and chamomile
• Aged duck breast with mustard seed sausage, leek barigoule, and creamed duck fat
• Frozen fennel candy with mint
• Earl grey, whipped whey, parsnip, lemon, and buckwheat

A La Carte Menu

• Publican Quality dark rye bread and cultured koji butter7
• Cured hamachi with toasted turnips and kumquat- serrano kosho19
• Pan roasted cod with cannellini beans, kohlrabi, and leaf celery20
• Grilled sepia with buttermilk, green almond, and dill18
• Fermented black bean agnolotti with morels and green asparagus20
• Confit hen of the woods mushrooms with chestnut, pear cream, and thyme20
• Soft scrambled eggs with chicken thigh, smoked carrots, and crispy sprouts19
• Yukon and spring onion terrine with escargot, artichokes, and nasturtium19
• Smoked pork belly with chewy beets, pistachio, and treviso21
• Crispy veal sweetbreads with sunchokes, apple, and toasted yeast 20
• Grilled lamb loin with soured squash, farmers cheese, and autumn olive capers21
• Frozen hay mousse with rhubarb13
• Fried rosette, vanilla custard, and hearth-roasted pear butter9
• Sunflower seed parfait with sour honey, licorice, and bee pollen13
• Smoked walnut pudding, chocolate, berry vinegar, and fig leaf oil13