Scallop Crudo

persimmon, lardo, vin jaune

NV Balfour Hush Heath Estate Classic Cuvée

Sea Urchin

brown butter custard, oolong, sesame, sudachi

2019 Zorah Karasi Voskehat, Armenia

FOIE GRAS TORCHON

pawpaw, autumn olive, buckwheat granola

NV Farnum Hill Extra Dry Cider, New Hampshire

 ALTERNATE FOR SEARED FOIE GRAS | 15

mascarpone cake, heirloom apple, black pepper

Fettucini Al Nero Di Seppia

fermented jimmy nardello, uni

2019 Masseria Starnali “Maresa” Falanghina, Campania

Burgundy Truffles  35 | 5 grams
White Truffles  150 | 5 grams

Black Cod

black walnut, caramelized tomato, prickly ash

2021 Domain du Pavillon de Chavannes, Côte de Brouilly

Royal Osetra Caviar 80 | 10 grams

Pheasant

wild pear, caraway, chestnut

2019 Zorah Karasi Areni Noir, Armenia

Venison

barley, rosehip, chanterelle

2020 Vasse Felix Cabernet Sauvignon “Filius”, Margaret River

A5 Wagyu Supplemental Course | 110

candy roaster squash, sudachi, scallop xo

2017 Neil Ellis Jonkershoek Cabernet Sauvignon, Stellenbosch | 20

Sheep’s Yogurt Panna Cotta

huckleberry, pistachio

NV El Bandarra Blanco Sweet Vermouth

chef's Tasting - 190
wine pairing - 135

Menu subject to change daily based on availability, seasonality, allergies and aversions. 

*Some items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food-borne illness. Before placing your order, please inform your server if anyone in your party has a food allergy.