TASTING MENU

 

Tea of lightly smoked fruits and vegetables, with matsutake toast

Sprouted lentil crepe, with smoked whitefish, and tarragon

Duck liver tart with buckwheat and salted ramps

Milk poached salsify with délice cream, black truffle, and burnt bread

Slow roasted monkfish with parsnip, onion soubise, and preserved lemon

Dry-aged duck breast with leg confit, leek barigoule, and creamed duck fat

Frozen fennel candy with mint

Earl grey sherbet, with whipped whey, lemon, buckwheat, and parsnip

 

 

Tasting menu     85

Wine pairing     +45

Non-alcoholic   +25

 

 

A LA CARTE MENU

 

Publican Quality dark rye bread and cultured koji butter       7

 

Cured hamachi with roasted turnips, and kumquat-serrano kosho       19

Roasted skate cheeks with cannellini beans, kohlrabi, and leaf celery      20

Sweet potato dumplings with braised kale, dill, and crispy shallots     19

Soft scrambled eggs with chicken thigh, smoked carrots, and crispy sprouts      19

Confit hen of the woods mushrooms with chestnut, pear cream, and thyme       20

Lightly grilled lobster terrine with fennel, blood orange, and rye bread     22

Celery root risotto with black truffle, candied hazelnuts, and sherry     19

Glazed beef tongue with potato, salted radish, and black garlic      20

Smoked pork belly with chewy beets, pistachio, and treviso     21

Grilled leg of venison with soured squash, farmers cheese, and autumn olive capers    23

       

Meringue, rosehip, hay, and pickled strawberries     12

Fried rosette, vanilla custard, and hearth-roasted pear butter     9

Sunflower seed parfait with sour honey, licorice, and bee pollen      13

Smoked walnut pudding 'tart', chocolate, and chicory     13

 

 

 

*menu subject to changes

Updated December 2017