Huckleberry, Yuzu, Oscetra Caviar

Chawanmushi of Orange Blossom

Smoked Anchovy, Persimmon, Black Truffle

Peanut, Red Cabbage Gelée, Trevise

Nantucket Bay Scallop, Black Garlic, Almond

Flavors of Bergamot | Pine | Pomegranate

Quince Crème Glacé

Grapefruit in Textures

Sablé Noir, Matcha Green Tea

Executive Chef-Owner Paul Liebrandt
Pastry Chef Shawn Gawle

(menu subject to change)
*We ask that the entire table participate in the same menu.