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 September Menu
Angelic Beef Tartare “Taquito”
Chile Lime Crema, Finger Lime, Cave Dweller Cheese
Michael Shaps ‘Blanc de Franc’ Monticello Sparkling NV
MAPF Chicken & Fig Ballotine
Black Truffle and Fig Mousseline, Miso Glazed Turnips, Pickled Goose Berries,
Foie Gras Demi Glace Tacchino Buongiorno Piemonte Rosso 2019
North Atlantic Halibut Roulade
Hibiscus Mole, Smoked Salmon Roe, Fire Roasted Corn Relish
Thierry Tissot Altesse Mataret 2020
Seared Maine Diver Scallop
Parmesan Foam, Melted Leeks, XO Sauce
Unico Zelo ‘Pollen’ Gewürztraminer 2023
Randall Lineback Beef Short Rib Au Poivre
Green Peppercorn Demi, Balsamic Glazed Baby Carrots, Shaved Fresh Black Truffles
Yann Chave ‘Classique’ Crozes-Hermitage 2022
Port Wine Poached Pear
Orange Creme Fraiche Ice Cream,
Spiced Brown Sugar Tuile Monemvasia Malvasia Vin Liastos 2012
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