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

roelli “red rock” blue-vein cheddar, sarvecchio cracker, raspberry-thyme jam, chive mustard | 12

ESCARGOT

snails in garlic and parsley sauce, served with sliced lemon and baguette | 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, parsnip purée, baby kale, smoked blueberry gasterique, cider mustard jus, fried sage | 42

RED SNAPPER

seared snapper, rainbow carrot, pea purée, fingerling potato, preserved lemon, pea tendril | 42

RAMP & MUSHROOM RISOTTO

arborio rice, grilled spring radish, lion’s mane mushroom, green garlic agrodolce, tallegio cream, pickled ramp, lemon breadcrumbs | 32