Our Chef’s Tasting menu changes biweekly and is recommended for the entire table. 
six course 125
wine pairing 85, luxury wine pairing 130

Strawberry Tartine
persian cucumber, mint chèvre, saba cotto
2017 Cogno Nascetta di Novello “Anas Cëtta”

American Red Snapper
shellfish ragù, orange blossom, breakfast radish
10g royal white sturgeon caviar, optional supplement 60
2015 Laureau Savennières “Les Genêts”

Pork Raviolo
green garlic, ham hocks, purple potato
2017 Alessandria Verduno Pelaverga “Speziale”

Prune-Stuffed Gnocchi*
foie gras, almond, vin santo
optional supplement 21
MV Louis Roederer “Carte Blanche” Demi Sec supplement 15

Terrine of Hudson Valley Foie Gras*
duck liver mousse, candied violet, olive oil cracker
optional supplement 22
2018 Renardat-Fâche Cerdon du Bugey Rosé supplement 15

Cavendish Quail*
lovage, roasted red beets, black pepper
2017 Ogereau Anjou Rouge “l’Anjouée”

Grilled Flat Iron Steak*
chanterelle, black truffle, cherries
2014 Robert Sinskey Vineyards Point of View    

Selection of Cheese
optional supplement 8 per piece 

Peppermint Patty
mascarpone, cocoa nib 
2013 Ramos Pinto Late Bottled Vintage Porto

*Items may be served raw or undercooked and may be cooked to the guests’ specifications.
Consuming undercooked meats, fish, shellfish, poultry or eggs may increase your risk of food borne illness.
Before placing your order, please inform your server if a person in your party has a food allergy.