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