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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

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KINILAW (Traditional Filipino Ceviche) 

citrus cured ahi ~ avocado ~ coconut gazpacho

LABOURÉ-ROI VIRÉ-CLESSÉ CHARDONNAY

BURGUNDY, FRANCE, 2022

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CRESTE DI GALLO FUNGHI

local mushrooms ~ arugula ~ parmesan

KRASNO MACERATION

BRDA, SLOVENIA, 2022

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MARYLAND FLOUNDER

sauce meuniere ~ rhubarb ~ zucchini ~ turnip

CORA COLLINE PESCARESI PINOT GRIGIO

ABRUZZI, ITALY, 2024

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CHOAT FARM RACK OF LAMB

harissa ~ chermoula ~ mint

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.