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
CARIBBEAN JERK QUAIL
papaya ~ plantain ~ mojo jus ~ cilantro
LE GRAND BALLON TOURAINE GAMAY
LOIRE VALLEY, FRANCE, 2022
CRESTE DI GALLO FUNGHI
local mushrooms ~ arugula ~ parmesan
MOVIA REBULA
BRDA, SLOVENIA, 2020
MARYLAND FLOUNDER
sauce meuniere ~ rhubarb ~ zucchini ~ turnip
CORA COLLINE PESCARESI PINOT GRIGIO
ABRUZZI, ITALY, 2024
CHATEL WAGYU COULOTTE STEAK
“chimi-naise” ~ malbec reduction ~ amaranth
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.