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 August Menu

Seared Hudson Valley Fois Gras

Li Hing Mui Blackberry Chutney, Red WIne Caramelized Tiger Fig

Patois ‘Blaspheme’ Monticello Sparkling NV

“Ratatouille”

Arrabiatta Tomato Sauce, Pesto Cream, Parmesan Crisp

Springseed ‘Forget-Me-Not’ Sauvignon Blanc/Semillon 2023

“Shrimp & Grits”

Amish Pepperjack, Oyster Mushrooms, Grilled Tiger Prawn, 60°C Sous Vide Egg 

Bedrock ‘Ode to Lulu’ Old Vine Rosé 2023

Vanilla Butter Poached Alaskan Cod

Bi-Colored Corn, Truffle Nage, Shaved Summer Truffle, Guanciale

Domaine Fond Moiroux Le Moulin-À-Vent Gros Vosges 2021

Randall Lineback Red Wine Braised Beef Cheek

Velvet Cauliflower, Charred Radiccio, Chimichurri

Colinas de São Lourenço Calcario3 do Principal 2014

White Peach Galette

Brown Butter Bourbon Caramel Gelato

Domaine Huet Clos du Bourg Vouvray Moelleux 2003

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