CLASSIC MENU

FOR THE TABLE

BREAD and CULTURED BUTTER

whipped landmark creamery cultured butter, seasonal veg | 7

CHEVRE CHEESE CURD

clockshadow creamery goat cheese curds, pickled radish, parsley | 12

OYSTERS

raw east-coast oyster, blood orange, horseradish crema, shallot | 3 ea.

FROMAGE

blakesville “lindeline” goat cheese, granny smith apple, pickled blueberry, spiced-seeded brittle, toasted country bread | 13

ESCARGOT

snails in garlic and parsley sauce, served with sliced lemon and baguette | 15

PRESERVED VEGETABLE SALAD

pickled beets and giardiniera, compressed fennel, house-made labna | 15

BEEF CARPACCIO

thinly sliced cates family farm beef tenderloin served seared and raw with sarvecchio vinaigrette, biquino pepper, daikon, micro arugula, fried fingerling potato chips | 18

MAIN PLATES

BEEF BOURGUIGNON

beef-braised in red wine with pommes purée, vitruvian farms mushroom, lacinato kale, bok choy, cauliflower | 38

WAGYU COULOTTE

6 oz. coulotte cut wagyu steak, potato pavé, wilted winter spinach, aged red wine vinaigrette, beef demi-glace | 55

BOUILLABAISSE

alaskan prawn, superior whitefish, crawfish and mussels in saffron broth with fennel, fingerling potato, tomato, and rouille | 36

SEARED DUCK BREAST

moulard duck breast, maitake mushrooms, roasted sunchoke, creamed spinach, put-by black currant gastrique | 42

LION’S MANE RAVIOLI

house-made mushroom and ricotta pasta, salad turnips, fried mushroom, ramp soubise, turnip pistou, pickled shallot | 32