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Please note that this menu is subject to change depending on ingredient availability

 

CHEF’S TASTING MENU

SMOKED LEEK CUSTARD

English peas ~ asparagus ~ fava bean

GREYWACKE SAUVIGNON BLANC

MALBOROUGH, NEW ZEALAND, 2023

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CARIBBEAN JERK QUAIL

papaya ~ plantain ~ mojo jus ~ cilantro

LE GRAND BALLON TOURAINE GAMAY

LOIRE VALLEY, FRANCE, 2022

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CRESTE DI GALLO FUNGHI

local mushrooms ~ arugula ~ parmesan

MOVIA REBULA

BRDA, SLOVENIA, 2020

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MARYLAND FLOUNDER

sauce meuniere ~ rhubarb ~ zucchini ~ turnip

CORA COLLINE PESCARESI PINOT GRIGIO

ABRUZZI, ITALY, 2024

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CHATEL WAGYU COULOTTE STEAK

“chimi-naise” ~ malbec reduction ~ amaranth

LE BABBLER BORDEAUX SUPÉRIEUR

BORDEAUX, FRANCE, 2020

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THAI TEA CUSTARD

coconut gelato

EMOTIONS DE LA TOUR BLANCHE SAUTERNES

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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.