D I N N E R M E N U | FA L L 2 0 1 7

EXECU TIVE CHEF

jimmy papadopoulos

H AWA I I A N R O L L S with country ham cultured butter, smoked sesame seeds & pumpkin stewed in saba. 9

grilled V E G E TA B L E S O U P with braised beans, black kale, root vegetables, toasted sourdough, & parmesan. 13

charred AT L A N T I C M A C K E R E L with celery root, toasted hazelnut milk, & satsuma mandarin marinated in calamansi vinegar. 16

V E N I S O N TA R TA R E with grilled trumpet mushrooms, tokyo turnips, pickled pears, toasted pumpernickel, & lime. 17

{ the O Y S T E R P I E . a savory oyster custard topped with osetra caviar, a touch of crme frache, green apple dressed with lemon & dill. 85 }

a FA L L S A L A D of port-braised quince braised with brussels sprouts, toasted pumpkin seeds, crispy grains & whipped gorgonzola. 14

fried R A Z O R C L A M S with crispy sweet potatoes from Beth Eccles, celery root remoulade, parmesan & mint. 17

F O I E G R A S terrine with timeless prairie honey crisp apples, smoked raisin marmalade, & cinnamon-raisin toast. 21

braised L A M B B E L LY with grilled persimmon marmalade, sheeps milk feta, toasted pine nuts, & spruce. 18

V E A L S W E E T B R E A D S glazed with molasses butter, with honey crisp apples, braised fermented cabbage, mustard & dates. 19

toasted S P A G H E T T I C H I TA R R A with nantucket bay scallops, sweet red shrimp, baby squid & crispy garlic. 24

C H E S T N U T A G N O L O T T I stuffed with sheeps milk ricotta, celery root, grilled cabbage, & roasted pears. 26

brown butter braised C O D with roasted cauliflower, fried hazelnuts, meyer lemon, & radicchio grilled with tamarind. 34

K I N G S A L M O N spiced with toasted berbere, rutabaga, black rice cake, smoked trout roe, baby leeks & golden raisins . 32

slagel family farms C O R N I S H H E N on stewed flageolet beans, braised swiss chard & pomegranate molasses. 30

S U C K L I N G P I G kissed over hardwood charcoals with squash caramelized in mustard-milk jam with salted plums & grilled broccoli rabe. 38

dry aged D U C K glazed with burnt honey and served with fennel, braised farro, roasted beets, & duck heart en crpinette. 36

P R I M E B L A C K A N G U S S T R I P with braised beef cheek, truffled cabbage,& crispy potato showered with cured egg yolk. 40