Please note that this menu is subject to change depending on ingredient availability
CHEF’S TASTING MENU
SMOKED LEEK CUSTARD
parsley jus ~ lemon coulis ~ zucchini
SANDY COVE SAUVIGNON BLANC
MARLBOROUGH, NEW ZEALAND, 2021
KINILAW (Traditional Filipino Ceviche)
citrus cured ahi ~ avocado ~ coconut gazpacho
LABOURÉ-ROI VIRÉ-CLESSÉ CHARDONNAY
BURGUNDY, FRANCE, 2022
CRESTE DI GALLO FUNGHI
local mushrooms ~ arugula ~ parmesan
KRASNO MACERATION
BRDA, SLOVENIA, 2022
MARYLAND FLOUNDER
sauce meuniere ~ rhubarb ~ zucchini ~ turnip
CORA COLLINE PESCARESI PINOT GRIGIO
ABRUZZI, ITALY, 2024
CHOAT FARM RACK OF LAMB
harissa ~ chermoula ~ mint
LE BABBLER BORDEAUX SUPÉRIEUR
BORDEAUX, FRANCE, 2020
THAI TEA CUSTARD
coconut gelato
EMOTIONS DE LA TOUR BLANCHE SAUTERNES
MINT CHOCOLATE CAKE
popcorn anglaise ~ malt gelato
KOPKE 20 YR TAWNY PORT
$175 plus tax and gratuity
We happily accommodate Pescatarian, Vegetarian, GF/Celiac diets, and other allergies with proper notice.
Consuming raw or undercooked meats, poultry, fish, seafood, or eggs may increase your risk of food borne illness.
We respectfully decline modifications or substitutions, except for food allergies – please inform us!
20% gratuity will be added to parties of 5 or more. Corkage fee will apply to all external wines; $35 per 750ml, limit 2 per table.