Menu

Three Course Prix-Fixe Menu – 65

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First Course

Carrot Salad, Beluga Black Lentil “Hummus”, Whipped Yogurt, Curry Leaf, Carrot Nage, Carrot Tapioca Chip

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Sous Vide Farm Egg, Creamed Asparagus, Crumbled “Everything Bagel”, Pickled Oyster Mushrooms, Lemon Ricotta *

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Faroe Island Smoked Salmon “Cheese Log”, Burnt Onion Cream Cheese, Cucumber Sunomono, Capers, Dill Oil, Red Sorrel *

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Iowa Rabbit Pate de Campagne, Apricot Mostarda, Smoked Bacon Jam, Caramelized Onion Vinaigrette, Pea Shoots *

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Second Course

Creamy Orzo Pasta, Charred Green Garlic, Pepper Coulis, Genovese Basil Broth, Crispy Black Garlic, Basil Oil

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Grilled Cheddar Cheese Tortellini, Yellow Jubilee Tomato Jam, Cuban Yellow Grape Tomatoes, Ham Hock Consommé *

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Veal Cheeks, Netherlands Cauliflower Mushrooms, Rainbow Kale, Cauliflower Puree, Black Peppercorn Vinaigrette * (Add $5)

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Spanish Octopus, House Made Chorizo Empanada, Crispy La Ratte Fingerlings Potatoes, Chimichurri Emulsion, Epazote *

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Third Course

Rosa Bianca Eggplant Parmigiana, Marinated Zucchini, Campari Tomato Broth, Parmesan Crisp & Foam, Garlic Breadcrumbs

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Slow Cooked Berkshire Pork Shoulder, Confit Potato, Braised Cabbage, Pickled Kohlrabi, Mustard Emulsion, Braise Reduction *

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Chula Seafood’s Maine Scallops, Summer Squash, Javelin Parsnip, Ginger Parsnip Puree, Thai Coconut Broth, Squid Ink Cracker *

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Prime N.Y. Strip, Corned Beef Tongue, Beet Medley, Brussels, Charred Onion Vinaigrette, Rye Toast, Onion Jus * (Add $10)

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Dessert & Cheese

Coconut Mousse, Roasted Pineapple, Coconut Cake, Pineapple Caramel, Lemon Sorbet – 9

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Medovik – Russian Honey Cake, Honey Panna Cotta, Yogurt Chantilly, Tuile, Mandarin Orange Gel – 9

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Strawberry Mousse, Dark Chocolate Ganache, Chocolate Cookie, Freeze Dried Strawberries, Chocolate Powder – 9

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Artisan Cheese Plate – Selections of Soft, Aged & Blue, Accoutrements, Nuts & Noble Toast – 16