Dinner

sunchokes, mojo de ajo, cilantro, crispy bone marrow, WAGYU BEEF CARPACCIO

creamy polenta, pickled and fermented vegetables, green garlic, bagna cauda, GRILLED OCTOPUS

sorrel, pine nuts, white asparagus, castelvetrano olives, BURRATA SALAD

crispy potato, morel mushrooms, grilled broccolini, madeira jus, PAN-SEARED SCALLOPS

foraged mushrooms, mushroom soil, crispy piave, HAND-CUT TAGLIATELLE

black truffles, bee pollen, brown butter shiitake, fennel, celery, SPRING SHOOT SALAD

mushrooms, pickled onions, vegan xo sauce, OVEN-ROASTED CAULIFLOWER

spring radishes, shishito peppers, sidestripe shrimp, bonito nage, STEAMED SABLEFISH

grilled duck leg, mushrooms, daikon, fava beans, brown butter jus, DRY-AGED DUCK BREAST

du puy lentils, mirepoix, sicilian pistachios, chipotle, natural jus, LAMB SHANK

smoked buttermilk, potato, peas, kohlrabi, salmon roe, BLACK PEPPER-CRUSTED SALMON

potato dauphine, green asparagus, green peppercorn jus, WAGYU ZABUTON

sunchokes, celeriac, onion jus, ROASTED MAITAKE MUSHROOM

braised burdock, parsley root, savoy cabbage, truffle cream, SOURDOUGH-CRUSTED CHICKEN

lemon, crispy garlic, vegan xo sauce, SAUTÉED GAI LAN

chives, fermented carrots, parmesan, PAN-ROASTED PETITE POTATOES

balsamic vinegar, goat's cheese, walnuts, SALT-ROASTED BEETS

‘We'll Take it From Here’ Six-Course Tasting Menu