Tea of lightly smoked fruits and vegetables, with matsutake toast

Squash fritter with trout roe and burnt lemon

Duck liver tart with buckwheat and salted ramps

Stuffed turnips with thomasville tomme, kale, and almond

Roasted sturgeon with trumpet mushroom sott'olio and coraline

Grilled leg of venison with sunchokes, brussels sprouts, and pickled cherry

Frozen fennel candy with mint

Jasmine, yogurt, meringue, and olive oil



Tasting menu     85

Wine pairing     +45

Non-alcoholic   +25





Publican Quality dark rye bread and cultured koji butter       7


Cured fluke with cucumber, black lime, and chilled kombu broth       20

Romano beans with braised cardoons, walnuts, sourdough, and dill     18

Tempura sweet potato with beets, buttermilk, and lemon balm gribiche      19

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

Roasted chantrelles with buckwheat porridge, potato, and fancy balsamic       21

Lightly grilled lobster terrine with fennel, chestnut, and grapefruit     20

Grilled squashes with pumpkin seeds, tart grapes, and savory sabayon      19

Apple glazed veal sweetbreads with shaved cauliflower and sesame      20

Pork white pepper sausage with cracklin', cabbages, and ground cherries     21

Pan roasted quail with rutabaga, asian pear, and mushroom-brown butter sauce    21


Whole grain fried bread with plum, fig, and frozen fig leaf    13

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

Milk chocolate pudding, yeast, and bitter chocolate     13




*menu subject to changes

Updated November 2017