TASTING MENU

 

Tea of lightly smoked fruits and vegetables, with matsutake toast

Profiterole with chewy beets

Duck liver tart with buckwheat and salted ramps

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

Slow-roasted monkfish with celeriac, onion soubise, and preserved lemon

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

Frozen fennel candy with mint

Jasmine, yogurt, meringue, and olive oil

 

 

Tasting menu     85

Wine pairing     +45

Non-alcoholic   +25

 

 

A LA CARTE MENU

 

Publican Quality dark rye bread and cultured koji butter       7

 

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

Roasted skate cheeks with cannellini beans, kohlrabi, and chinese celery      19

Tempura sweet potato with beets, buttermilk, and lemon balm gribiche      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, hazelnut, and grapefruit     20

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

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

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

Dry-aged duck breast with caramelized parsnip, shaved leek, and chervil    24

       

'Risalamande', rice pudding, almond, egg yolk, and preserved tart cherry    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 December 2017