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 May Menu

Hawaiian Ahi Poke

Bluefin Tuna, Nori, Masago

Ravines Finger Lakes Sparkling Riesling 2019

Potato Leek Soup

Fondant Potatoes, Caramelized Leeks, Foie Gras Foam

Briede Family Vineyards ‘Le Meilleur’ 2023

Butter Poached Virginia Rockfish 

Red Bell Pepper, Caviar Beurre Blanc

Trénel Saint-Véran 2020

Bishop Ranch Royal of Rabbit

Natural Rabbit Demi, Gold Beet Gel, Grilled Shishito Peppers

Idlewild ‘Flora & Fauna’ Red Blend 2022

Elysian Lamb Vera Cruz 

Picholine Olives, Capers, Garlic, Tomato  

Hillinger Leithaberg DAC Ried Umriss Blaufränkisch 2017

Strawberry Bavarian Butter Cake

Strawberry Gel, Fresh Strawberries

Château Climens Sauternes Barsac 1er 2015

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