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