• Abstract and Figures
• Public Full-text

FIRST COURSE Maine Lobster Salad 11 Organic “Fried” Egg, Parsley, Créme Fraîche and Caviar Cream Veal Sweetbreads 10 Buttermilk Celery Salad, Haricot Vert, Hedgehog Mushrooms and Sherry Vinaigrette Braised Pork Belly 9 Cider, Bourbon Barrel Soy Sauce, Caraway and Miso Caraway Gnudi 11 Hen of the Woods Mushroom, Braised Beef Cheeks and Swiss Chard Potato Wrapped Tuna 12 House Cured Bacon, Brussels Sprout Salad and Worcestershire Aioli Roasted Squab Breast 12 Yukon Gold Potato Salad and Hibiscus Sauce SECOND COURSE Oyster Velouté 10 Sweetbread Torchon, Tapioca Pearls and Poached Oyster Asian Style Chicken Broth 8 Vermicelli Galette, Kentucky Soy and Chicken Confit Mâche Salad 7 Fig and Brie “Grilled” Cheese, Port Wine Yuzu Vinaigrette and Candied Currants Blue Cheese Beignets 7 Spiced Honey Gastrique, Tart Greens, Butter Pears and Almond Tuile House Smoked Salmon 11 Tat Soi, Potato Pancake, Golden Raisin and Vidalia Onion Marmalade Salt Cured Foie Gras 13 Baby Arugula, Late Harvest Riesling and Pomegranate Gelée Baby Red Romaine Caesar 7 Grilled Crustini, White Anchovies and Garlic Parmesan Dressing Consuming raw or under cooked meat and seafood may increase your risk of food bourne illness. ENTRÉES Three Hour Prime New York Strip Loin 27 Semolina Gnocchi, Curly Spinach, Carrots and Red Wine Braised Ox Tails Braised Short Ribs 24 Spinach Gnudi, Salsify and Enoki Mushrooms Arctic Char 27 Littleneck Clams, Shimejii Mushrooms, Veal Sweetbreads and Verjus Sauce Roasted Duck 25 Braised Cabbage Pierogi, Cipollini Onions and Grain Mustard Sauce Duroc Pork Tenderloin 23 House Cured Bacon, Navy Beans, Heirloom Spinach and Pear Mostarda Seared Scallops 27 Celery Root, Quail Egg, Mirin Glazed Pork Bellies, Baby Carrots, Almonds and Curry Oil Prime Niman Ranch Rib Eye 33 Marrow Persillade, Hedgehog Mushrooms and Black Truffle Gnocchi Red Snapper “En Papillote” 24 Madras Curry Vinaigrette, Vidalia Onions and Tart Apple Tzatziki King Salmon 24 Potato Crust, Brussels Sprouts, Pearl Onions and Smoked Ham Hocks Jamison Farms Rack of Lamb 28 Caramelized Brussels Sprouts, Lamb Sausage and Polenta Fries Day Boat Fluke 27 Dungeness Crab, Bronze Fennel, Sunchokes and Beurre Blanc Châteaubriand For Two 12 Ounces 55 24 Ounces 80 Potato Mousseline, Portobella Mushrooms, Asparagus and Duet of Sauces TASTING MENU Chef’s Tasting 65 / With Wine Pairings 85 Vegetarian Tasting 65 / With Wine Pairings 85 Maine Lobster Salad Marinated Beets Organic “Fried” Egg, Parsley, Créme Fraîche Blue Cheese Beignets, Picked Turnips and and Caviar Cream Clotted Cream Seared Scallops Caraway Gnudi Celery Root, Quail Egg, Mirin Glazed Pork Hen of the Woods Mushroom, Swiss Chard Bellies, Baby Carrots, Almonds and Curry Oil and Beurre Blanc Veal Sweetbreads Tofu “Piccata Style” Buttermilk Celery Salad, Haricot Vert, Citrus-Arugula Salad, Capers Hedgehog Mushrooms, Sherry Vinaigrette and Brown Butter Nage Jamison Farms Rack of Lamb Saffron Risotto Caramelized Brussels Sprouts, Lamb Sausage Mascarpone, Spinach and Polenta Fries and Maitake Mushrooms Warm Chocolate Frozen Passion Fruit Souffle Burnt Marshmallows and Vanilla Tuile Pineapple Confit and Candied Currants.

Load more

  2

Copy Link