Dinner

Graze

1. carrots, snow crab, pickled onions, SHELLFISH BISQUE 21
2. spanish onion, red mole, homemade tortilla, PAN SEARED BEEF TONGUE 22
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. green apple, goat gouda, mustard greens, caramelized honey, SHEETED ROOT VEGETABLES SALAD 20

Hook, Hunt & Harvest

1. charcoal risotto, puffed rice, enoki mushrooms, BUTTER POACHED LOBSTER 56
2. sprouted rye berries, savoy cabbage, chicken fat foam, RYE 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. salsify, crispy wing, foie jus, 20-DAY DRY-AGED DUCK BREAST 48
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.