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