Lunch| Dinner| Dessert

appetizers

  • cornVegan

    chowder with huitlacoche, cauliflower, smoked sweet onion, white asparagus & popped corn crackers
    15

  • Avocado

    stuffed with shrimp, tossed in lemongrass aioli with fennel & grapefruit
    21

  • BeetsVegan

    salt baked, roasted & crisp with sour cherry vinaigrette & ice wine marinated petit chèvre
    19

  • octopus

    roasted & tossed in salsa verde, with piquillo peppers, harissa, rapini, merguez sausage & olives
    24

Raw

  • Beef

    tartare with horseradish, quail egg, salsa verde & toasted sourdough
    18

  • hearts of palmVegan

    carpaccio with zucchini, cucumber & falafel crumb, za’atar spiced tomatoes & chickpea aioli
    18

  • albacore tuna

    finely chopped & crusted in parmesan with baby gems, cured egg yolks & white anchovy
    22

  • spicy greensVegan

    with pomegranate vinaigrette, popped grains, green almonds & hemp hearts
    15

Share

  • Buratta

    stuffed with sherry cream, served with blood orange, guanciale & castelfranco
    44

  • oysters

    baked with cremini mushrooms, wild leek aioli and parmesan brioche crumb
    18

  • Bacon

    on a flatbread with roasted apples, garlic confit & bourbon barbecue sauce
    18

  • mushroomsVegan

    raw & roasted in brown rice miso on flatbread with mushroom puree, crispy shiitake, avocado herb aioli & mustard greens
    20

Fish

  • Lobster

    butter poached with tarragon, “pan roast” hot mayonnaise, brioche & smoked potato chip
    55

  • albacore tuna

    glazed in tamarind with coconut braised sweet potato, cucumber vinaigrette & gooseberry
    38

  • arctic char

    pan roasted with kale, jerusalem artichoke purée, maitake mushrooms & pickled heirloom carrots
    30

  • king crab

    poached in carrot butter with basil, slow roasted garlic & tagliatelle pasta
    42

Vegetables

  • SpinachVegan

    cavatelli with rapini pesto, roasted peppers, eggplant, zucchini, capers & basil
    26

  • farro verdeVegan

    brown rice risotto with peas, fava beans, fiddleheads, morel mushrooms & roasted sesame almond cream
    28

Meats

  • Beef

    ribeye crusted in marrow crumb with horseradish condiment, onion purée, asparagus & potato hash
    50

  • Lamb

    marinated in yogurt & cinnamon, lamb shank tagine, pomegranate, cauliflower & couscous
    46

  • Duck

    smoked & crusted in peppercorns with duck confit rostii potato, red cabbage, earl grey jus & seared foie gras
    49

Sides

  • aspargusVegan

    white, green & from the sea with soybean wild leek hollandaise
    16

  • brussel sprouts

    fried & served with whipped crème fraîche & whitefish caviar
    12

  • Frites

    pecorino, truffle & herb aioli
    8


Vegan = vegan or vegetarian