CHEF'S TASTING MENU

5 - Course Tasting . . . 75
7 - Course Tasting . . . 100

SNACKS

Olives, Mixed & Marinated . . . 6
Slow-Poached Farm Egg, White Bean Purée, Chorizo, Pickled Anchovy . . . 13
Salt Cod Fritters, Lamb Sausage Ragu, Curry Aioli . . . 12
Marinated Hamachi, Uni, Sea Beans, Harissa . . . 11
“Buffalo” Sweetbreads, Pickled Celery, Valdeón Dip . . . 15

CHARCUTERIE . . . 10 each / 24 assorted

pickled vegetables, grain mustard
Jambon de Bayonne
Cacciatore
Foie Gras Terrine, supplement . . . 2
Tête de Cochon

CHEESE jam, artisanal bread . . . 8 each / 18 assorted

Roncal  •  sheep, spain
Nettle Meadow  •  goat, new york
Scharfe Maxx  •  cow, switzerland
Valdeón  •  cow/goat, spain

PLATES

Wild Arugula, Kumquats, Mint, Lemon, Hazelnuts, Ricotta Salata . . . 12
Local Baby Lettuce, Watermelon Radish, Grapes, Lemon Truffle Vinaigrette . . . 11
Heirloom Tomato Salad, Peekytoe Crab, Burrata, Basil Vinaigrette . . . 15
Tuna Crudo, Fennel, Mussel Vinaigrette, Caramelized Orange, Caviar . . . 17
Chilled Corn Soup, Roasted Foie Gras, Parmesan Tuile, Thyme . . . 16
Branzino, Cranberry Bean & Lentils, Local Greens, Tomato Vinaigrette . . . 19
Roasted Scallop, Carrot Purée, Broccoli, Carrot Salad, Red Wine Sauce . . . 22
Halibut, Manila Clams, Baby Zucchini, Asparagus, Basil and Tomato Water . . . 23
Lobster Risotto, Porcini Mushroom, Lobster Emulsion, Summer Truffle . . . 28
Crispy Sweetbread, Escarole, Brown Butter, Lemon, Capers, Parsley . . . 19
Chicken Roulade, Foie Gras Profiterole, Fava Beans, Consommé Morels,
Quail Eggs . . . 17
Berkshire Pork Belly, Rock Shrimp, Turnips, Romesco, Sherry Caramel . . . 18
Painted Hills Rib Eye, Roasted Onions, Pomme Mousseline,
Sauce “Au Poivre” . . . 35

SIDES

Duck Fat Fingerlings . . . 8
Spring Vegetables with Mint . . . 10