Dinner

Graze

1. water buffalo ricotta, duck marshmallow, cocoa nib, CHESTNUT SOUP 20
2. leeks, potato, herbed butter, puffed pastry, BRAISED TRIPE 23
3. textures of sunchokes, lardo, xo sauce, PAN-SEARED SCALLOPS 22
4. foraged mushroom, mushroom soil, crispy piave, HAND-CUT TAGLIATELLE 20
5. quince, madeira, savoury churro, DUO OF FOIE GRAS 27
6. burrata, kale, pistachio, GRILLED BEET SALAD 22
7. squash, sea buckthorn, goat cheese, CHICORY SALAD 18

Hook, Hunt & Harvest

1. green mole, roasted celeriac, cipollini onions, BUTTER POACHED LOBSTER 56
2. mustard spaetzle, turnips, burgundy truffles, parmesan jus, MUSTARD CRUSTED CHICKEN BREAST 38
3. radishes, puffed grains, lamb consommé, tamale, LAMB BARBACOA 44
4. king oyster mushroom, heirloom kale, ricotta gnudi, PEPPERED BEEF STRIPLOIN 47
5. wild mushrooms, seasonal vegetables, brown butter jus, 20 DAY DRY-AGED DUCK BREAST 46
6. spaghetti squash, fermented cauliflower, yuzu kosho, PAN SEARED KING SALMON 44
7. black bean, celeriac, fermented jalapeño, epazote, PAN SEARED SABLEFISH 42
8. vegetable ragu, ricotta salata, pine nuts, basil, CAVATELLI 24
9. sunchokes, celeriac nage, onion jus, PAN ROASTED MAITAKE MUSHROOMS 32

We’ll Take It From Here

1. per person for the entire table 118
   optional wine pairings 60

Please note that 18% gratuity will be added to parties of 8 or more.