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

Smoked Salmon*
summer gazpacho, cucumber, dill
NV Szigeti Gruner Veltliner Brut

Peekytoe Crab*      
pommes de terre fondantes, heirloom corn, celery
10g royal belgian siberian caviar, optional supplement 60

2017 Lafon Mâcon-Chardonnay "Clos de la Crochette"

Risotto aux Champignons
truffle butter, heirloom tomatoes, chervil
2017 Cogno Langhe Nascetta “Anas-Cëtta”

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

Duck Liver Mousse*
raspberry, candied pistachio, brioche
optional supplement 22
2018 Renardat-Fâche Cerdon du Bugey Rosé supplement 15

Cavendish Quail*
sauce choron, mixed squash, shishito pepper
2017 Hirsch Pinot Noir “Storyteller’s Cuvée”

Grilled Hanger Steak*
eggplant, fried ipswich clam, caper aioli
2015 Mercouri Estate Refosco

Selection of Cheese
optional supplement 8 per piece

almond, tomato 
2016 Chateau Bel Air Sainte-Croix-du-Mont



*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.