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Tasting Menu
Wine
Cocktails & Beer
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Three-course prix fixe / $85
“From the Garden”
Young Vegetables, Herbs of the Season
Moulard Duck Foie Gras
Green Apple | Vadouvan Spice, Apple Cider
Violet Hill Farm Egg
“Tête de Cochon,” Serrano Gelée, Artichoke | Vanilla Velouté
Scallop | Black Winter Truffle
Scallop, Sablé Noir, Green Mango Chutney
Carpaccio, Parsnip Custard, Peking Duck Gelée
Royale, Truffle Marmalade, Parmesan
Uni, Pimentón Pepper, Blood Orange
($25 supplement)

Cod
Risotto of Kabocha, Jerusalem Artichoke, Black Garlic
Maine Lobster
Ravioli, Parmesan Crumble, Fresh Bergamot
($10 supplement)
Black Angus Beef
Marrow Crust, Short Rib, Comté, Black Olive Oil
Wild Duckling
Honey | Turnip Gelée, Crispy White Polenta, Honey-Mead Jus

Honeycrisp Apple
Caramel, Fromage Blanc, Apple Tarte Tatin Sorbet
Brioche
Passion Fruit, Coffee, Banana
Chocolate Tart
Rosé Grapefruit, Hazelnut, Anise
Clafoutis
Sour Plum, Lemon Verbena, Dried Winter Fruits
(please allow 10 minutes)
“From the Orchard”
Fruits of the Season

Selection of Artisanal Cheeses



Executive Chef-Owner Paul Liebrandt
Pastry Chef Robert Truitt
(menu subject to change)