Starters Menu
hamachi crudo, caramelized fennel, dill, black radish, pistachio tuile, sea buckthorn
$16.00
speckled endive, gingerbread, crisp triple creme, roasted grapefruit vinaigrette, mint
$14.00
shenandoah lamb tartare, smoked mayonnaise, voudavon, pickled porcini, nasturtium
$16.00
hudson valley foie gras, porcini pain perdu, pickled turnip, cocoa nib-sherry gastrique
$21.00
buttered veal sweetbreads, bearnaise custard, sweet onions, black truffle, veal reduction
$17.00
champagne poached oysters, bacon, potato confit, leek, smoked roe, chicken cracklin
$16.00
Main Courses Menu
sauteed skate wing, cauliflower, buttered shrimp, maitakes, sea beans, sauce cardinale
$29.00
slow roasted icelandic cod, rutabaga, chicken crackling, smoked roe, malted veloute
$29.00
seared sea scallops, pig tail tortellini, squash fondue, coffee-bacon jam, parmesan
$33.00
dulse rubbed pork tenderloin, cipollini, melted parsnip, roasted apple, kale
$31.00
caraway rubbed duck breast, savoy cabbage, horseradish, sour squash, foie gras jus
$33.00
roseda farm dry aged ribeye, buttered maryland crab, black truffle, sour turnips, potato
$42.00
Sides Menu
creamed collards, smoked hamhock
$9.00
butter whipped rutabaga, veal gravy
$9.00
Dessert & Cheese Menu
wisconsin “blue jay,” lingonberry, pistachio, rúgbrauð
$11.00
butterscotch panna cotta, oats, skyrcreme fraiche, rum raisin, toffee meringue
$11.00
chocolate textures, extra virgin olive oil, cocoa tuile, chocolate sorbet
$11.00
warm buckwheat waffle, smoked fudge, hazelnut praline, brown butter ice cream
$11.00
blood orange sherbert, beet meringue, honeysuckle jelly, sugared almonds, sorrel
$11.00
sous chef meganhenley
pastry chef t.c. lumbar
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness