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


Smoked Pumpkin Velouté
brioche croutons, crème fraîche, butternut squash
2016 Stadt Krems Grüner-Veltliner 1er Cru “Ried Wachtberg”

 Atlantic Salmon*
black garlic, confit baby fennel, gooseberries 10g royal belgian siberian caviar, optional supplement 60
2015 Laureau Savennières “Les Genêts”

Ricotta Rotolo
kale, wild mushrooms, parmigiano-reggiano foam
5g white alba truffle, optional supplement 105
2016 Le Piane “Mimmo”

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

Hudson Valley Foie Gras Mousse*
carrot tart, fig jam, nutmeg
optional supplement 22
2014 Lapeyre Jurançon Balaguera Moelleux supplement 15

Seared Hudson Valley Foie Gras*
chanterelles, heirloom beets, brioche
optional supplement 22
2018 Famille Dutraive Saint-Amour “Les Clos du Chapitre” supplement 15

Cavendish Quail*
polenta, purple broccolini, pepquino
2015 Au Bon Climat Pinot Noir “La Bauge Au Dessus”

Duet of Colorado Lamb*
delicata squash, chestnuts, brown butter
2015 Château d’Or et de Gueules Costières de Nîmes “Qu'es a Quo”

Selection of Cheese
optional supplement 8 per piece

Apple
almond, molasses
NV Eden Heirloom Ice Cider

 

 

*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.