First

Radicchio Tardivo Beets, Robiola Bosina

Toasted Grains Labne, Sprouts

Chicken Liver Mousse Granny Smith Apple, Rye

Cruciferous Vegetables Smoked Chvre, Pickled Quail Egg

Cured Hamachi Spring Onion, Black Rice

Petrossian Caviar 75 per person

Next

Marinated Fluke Squid, Seaweed

Seared Brussels Sprouts Millet, Golden Raisins

Foie Gras Hot or Cold

15 supp.

Seared Striped Bass Black Trumpets, Teff

Poached Hens Egg Sourdough Cavatelli, Kale

4 Courses 95

Chefs Tasting 195

Then

Roasted Chicken Celery Root, Buttermilk Caramel

Grilled Short Rib Mustard, Onions

Poached Lobster Blood Orange, Tarragon

10 supp.

Delicata Squash Ravioli Nasturtium, Meyer Lemon

Sauted Ocean Trout Sweet Potato, Figs

Pigs Head for Two 25 supp.