Snacks
- honey butter, fig mostarda, brie fondue
- honeynut, aged cheese, truffle
- tempura, togarashi aioli, basil
- yuzu, strawberry, sea lettuce
- smoked bacon, sake, cherry
Small Dishes
- green caesar, pistachio, sea lettuce
- smoked crème fraîche, mandarin, fennel
- tomato gastrique, lemon aioli, quinoa
- yolk, shiso, burnt sourdough
- bluefoot, ramps, tellicherry
- ‘nduja, potato, chervil
- dates, truffle, banyuls
Main Fare
- asparagus, tare, leeks
- pistou, sunchokes, jasmine rice
- brussels sprouts, pecans, lemon
- collards, apples, northern beans
- shiso, anchovy, farm potato
- sunchokes, soubise, tamarind
- szechuan peppercorn, compound butter, serves 2-3
Sweets
- olive oil, rhubarb, violet
- caramel, sesame, fior di latte
- hazelnut, praline, raspberry
- adzuki, okinawa sweet potato, pecan
- macadamia, yuzu, sea salt
Please note, this is a sample menu and subject to change as we feature hyper-seasonal, farm-fresh ingredients in our dishes.