dinner

 

Chilled Kushii Oysters - w/ ginger & yuzo kosho mignonette

Roots, Shoots, Fruits & Leaves - w/ goat’s cheese - almond oil & ice wine vin

Sashimi of Atlantic Fluke - w/ pickled avocado - habanero oil - carrot & ginger ponzu

Maple Bacon & Eggs - candied bacon - robbiola cheese & toasted brioche

Maitakee Mushroom Tempura - w/ togarashi aioli & furikake

Spicy Squid & Broccoli - w/ burnt garlic - chorizo aioli & chive blossoms

Okonomiyakia - scallion & pork belly pancake w/ black garlic molasses

Hudson Valley Foie Gras - w/ pineapple caramel - prosciutto & smoked macadamia

Madeira Glazed Black Cod - wild huckleberries & sicilian pistachio

Duck Liver Mousse - w/ rhubarb - wild ramps & grain mustard

White Asparagus Bearnaise - w/ wild ramps - benton’s ham & morel mushrooms

 

Steak Tartare on Rye - w/harissa - duck egg & pickled red onions

Sea Urchin Toast - w/ smoked trout roe - goat’s milk butter & umeboshi

Wagyu Brisket Steam Buns - napa kimchi & duck fat potato tempura

Foie Gras Toast - w/ toasted almonds & drunken prunes in amontillado sherry

 

Wild Nettle Sachetti - sage brown butter - tallegio cheese

Lobster Spaghetti - sea urchin - san marzano tomato & calabrian chili

Pici Neri - w/ jonah crab - espelette pepper - sake butter & green onion

 

Sea Scallops - w/ riso venere - lardo - smoked paprika & sea lettuce salsa verde

Wild King Salmon in Cedar Paper - w/ rhubarb - spring onion & grain mustard

Duck Fried Rice - maitake mushrooms - bok choy - sunny quail eggs

50 Day Beef Rib Eye - potatoes aligot w/ tarentaise cheese - cipolinni & spinach

Cottage Burger - gruyere - sriracha aioli - millstone pickles - bacon & onion jam

 

SWEET

Chocolate Praline Crunch - w/ passion fruit caramel

Butterscotch Pudding - w/ coffee walnut crumble & whipped cream

Lady Apple Tarte Tatin - w/ vanilla gelato & wild huckleberries

Hot Fudge & Peanut Butter Sundae - w/ salted peanut brittle

Brillat Savarin - triple cream cow’s milk cheese w/ membrillo & toasted brioche

 

ARTISAN CHEESE SELECTION

w/ membrillo

Caveman Blue, Rogue Creamery - Oregon - organic, grass fed cow’s milk blue

Tarentaise Alpine Cheese - Spring Brook Farm, VT - raw, organic cow’s milk

Brillat Savarin - Normandy, France - cow’s milk, triple crème

 

menus subject to change