A Taste of the Table

Heirloom Tomato & Stracciatella

Late-summer heirlooms, creamy stracciatella, torn basil, aged balsamic, fleur de sel.

vegetarian

Hand-Cut Beef Tartare

Knife-cut tenderloin, cured yolk, capers, mustard, crisp sourdough, shaved horseradish.

Roasted Beet & Chèvre

Slow-roasted beets, whipped chèvre, candied walnuts, blood orange, micro herbs.

vegetarian · gluten-free

Wild Mushroom Risotto

Carnaroli rice, foraged mushrooms, aged parmesan, white truffle oil, crisped sage.

vegetarian

Sea Scallops, Brown Butter

Seared day-boat scallops, brown butter, capers, lemon, pea purée, crisp pancetta.

Butternut Squash Velouté

Roasted squash, sage cream, toasted hazelnuts, brown butter, nutmeg.

vegetarian · gluten-free

Dry-Aged Ribeye, Bone Marrow Jus

45-day dry-aged ribeye, bone marrow jus, pommes purée, charred shallot, watercress.

gluten-free

Branzino, Salsa Verde

Whole-roasted branzino, salsa verde, blistered tomatoes, lemon, olive-oil potatoes.

gluten-free

Slow-Braised Short Rib

Red wine-braised short rib, creamy polenta, gremolata, root vegetables, horseradish.

gluten-free

Wild Mushroom Tagliatelle

Hand-cut pasta, wild mushrooms, garlic confit, white wine, pecorino, truffle.

vegetarian

Dark Chocolate & Olive Oil Cake

Single-origin chocolate, fruity olive oil, crème fraîche, sea salt, cocoa nib.

vegetarian

Classic Tiramisu

Espresso-soaked savoiardi, mascarpone cream, cocoa, a whisper of marsala.

vegetarian

Poached Pear, Red Wine

Spiced red-wine poached pear, vanilla mascarpone, candied ginger, almond brittle.

vegetarian · gluten-free