Our Chef’s Tasting menu changes biweekly and is recommended for the entire table. 
six course 125
wine pairing 82, luxury wine pairing 130

 

Peekytoe Crab
frog hollow farm lady apple, pickled onion, chicharrón
10g royal white sturgeon caviar, optional supplement 60
NV Szigeti Grüner Veltliner Brut

 
Harissa Poached Faroe Island Salmon*
labne farrotto, celery salad, trout roe
2015 Do Ferreiro Albariño


Sunchoke Tortellini
steamed cockles, confit baby fennel, heirloom potato
2015 Il Censo Terre Sicilia “Praruar”  

 

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

 

Seared Hudson Valley Foie Gras*
fig & sherry vermont butter, toasted brioche, sicilian pistachio
optional supplement 22
NV Bodegas César Florido Amontillado Sherry “Cruz del Mar”

 

Grilled Rabbit Pâté
caramelized onion purée, egg yolk, pecorino
2015 Ogereau Anjou Rouge

 
Roasted Bavette*
endive & foie gras purée, french crosnes, pickled cauliflower
2014 Château d’Or et de Gueules Costières de Nîmes “Qu’es a Quo”

 

Selection of Cheese
optional supplement 8 per piece        

 

Hummingbird Cake
pecan, banana
2016 Maculan Moscato “Dindarello”

*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.