Our Chef’s Tasting menu changes biweekly and is recommended for the entire table. 
six course 125
wine pairing 85, luxury wine pairing 130
 


Kanpachi Crudo*
heirloom melon, rhubarb, anise hyssop
10g royal white sturgeon caviar, optional supplement 60
2018 Lucien Crochet Sancerre Rosé


Prawns en Escabeche*
roasted cherry tomato, hearts of palm, fresh lychee
2016 Do Ferreiro Albariño


Lovage Tagliatelle*
pearl onions, green garlic, hazelnuts
2017 Clos Lapeyre Jurançon Sec


 Prune-Stuffed Gnocchi*
foie gras, almond, vin santo
optional supplement 21
MV Louis Roederer “Carte Blanche” Demi Sec supplement 15 


Seared Hudson Valley Foie Gras*
smoked cream cheese cake, thyme, rainier cherry
optional supplement 22
NV Grant Amontillado “La Garrocha” supplement 15 


Berkshire Pork Loin*
pickled strawberry, pole beans, summer sausage
2016 Garesio Barbera Nizza

 
Colorado Lamb Loin*
grilled stone fruit, stinging nettles, tarragon
2016 Cuilleron Saint-Joseph “Cavanos”

Selection of Cheese
optional supplement 8 per piece      


 Peppermint Patty
mascarpone, cocoa nib 
2013 Ramos Pinto Late Bottled Vintage Porto

*Items may be served raw or undercooked and may be cooked to the guests’ specifications.
Consuming undercooked meats, fish, shellfish, poultry or eggs may increase your risk of food borne illness.
Before placing your order, please inform your server if a person in your party has a food allergy.