Menu and Pricing

Fixed Multi-Course Menu for $145

“Chefs Counter” Seating for $165

Add on: Wine Pairing $95

Add on: Cheese Plate $20

(Priced per Person)

The April Menu

House-Made Ricotta Spring Salad

Frisée, Strawberries, Marcona Almonds, Orange Vinaigrette

Patois ‘Bricolage’ Virginia Sparkling 2021

Purple Scallop Carpaccio

Lemon Caviar, Wasabi Tobiko, Hawaiian Chili Pepper Water

Abisso Sicilia Catarratto 2023

Olive Oil Confit Spanish Octopus

Tremella Mushrooms, Salsa Verde, Thumbelina Carrots

Bodegas Bhilar Rioja Blanco 2021

Truffle Chicken Ballotine

Butternut Squash Mousseline, Sunchoke Cream

Château La Nerthe ‘Les Cassagnes’ Côtes-du-Rhône Villages 2022

“Carne Asada” Style N.Y. Strip

Chile Verde Soubise, Hibiscus Mole, Poblano-Lime Salsa

Chris Hamilton Napa Valley Red 2021

Olive Oil Cake

Hibiscus Poached Plums, Lemon Gel, Lemon Olive Oil Ice Cream

Oremus Late Harvest Tokaji 2021

Any dietary restriction, allergy, or intolerance should be noted in your reservation notes, so that we can thoughtfully curate menu changes for your evening. Please visit our Allergy & Restrictions page for more information. Thank you!
                    Accommodations for dietary restrictions and allergies cannot be catered to on the day of reservation or upon arrival due to preparation and timing. We hope you understand.
     A 22% Service Charge is automatically added to the bill at the end of your evening. This is in place of a tip, and we do not provide a tip line. This charge is in place so that we can provide a comfortable living wage and health insurance to our employees