TASTING MENU

 

Tea of lightly smoked fruits and vegetables

Broccoli and amaranth fritter with spicy date jam

Duck liver tart with buckwheat and salted ramps

Chilled zucchini and buttermilk cream with braised pistachio, blueberries, and elderflower

Roasted sturgeon with fried artichoke, caviar, and lovage

Grilled vegas strip steak with soured vidalia onions, romaine, and rosemary

Frozen fennel candy with mint

Yogurt, roasted peach sorbet, rose, and bitter almond

 

 

Tasting menu     85

Wine pairing     +45

Non-alcoholic   +25

 

 

A LA CARTE MENU

 

Publican Quality dark rye bread and cultured koji butter       7

 

Smoked tomato salad with sunflower seed butter, chipotle, and nasturtium     18

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

Fried eggplant with beets, peaches, and lemon balm gribiche      19

Soft scrambled eggs with chicken thigh, sweet and spicy peppers, and kale      19

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

Lightly smoked madai with carrots, cantaloupe, and basil      21

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

Apple glazed veal sweetbreads with shaved cauliflower and sesame      20

Grilled pork loin with cabbages, ground cherries and white pepper      21

Pan roasted quail with wax beans, walnut skordalia, and lots of dill      21

       

Whole grain fried bread with plum, fig, and fig     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 October 2017