Appetizers

13 Zucchini gazpacho with sepia, charred tropea onions, white sesame and squash churro

11 Blue hill bay bouchot mussel soup with whitefish, saffron, garlic and basil

12 Salad of endives with crispy potatoes, basil, dijon, pancetta and poached egg

15 Swan creek farm suckling pig with lillet-stewed apricots, snow peas, water chestnuts and beer vinaigrette

15 Braised octopus confit with pickled ramps, baby romaine, miner’s lettuce, malt and candied red onion

15 Coffee-scented fluke tartare with lemon cucumber, saffron, and bread sauce

15 Smoked duck liver pate with green tomatoes, watermelon, barbecue spice, white bread and dill

15 Glazed veal sweetbreads with with lime onions, tamarind, bee pollen and fried chocolate

17 Roasted hudson valley foie gras with charred green garlic, black garlic, green almonds and shrimp salt

15 Crispy maryland soft shell crab with honey custard, edamame, yuba and soy caramel

Entrees

34 Wood-grilled california sturgeon and garlic-braised snails with smoked fresh pickles and napa cabbage

32 Sauteed skate wing with peach molasses, eggplant confit and chamomile

32 Slow-cooked halibut and brandade with chinese broccoli, angelica and pickled cherries

33 Roasted australian sea bass with green papaya, dandelion greens, walnuts and charred beef vinaigrette

27 Parmesan-ricotta dumpling with asparagus, whole wheat, mustard and cured egg yolk

35 Aged pekin duck breast with porcinis, haricots verts and brown butter worcestershire sauce

33 Stuffed bobwhite quail with black cumin sausage, charred avocado and house-made giardiniera

35 Roasted colorado lamb saddle with white asparagus, vermouth, fromage blanc and spring pea falafel

34 Roasted berkshire pork loin with caramelized white chocolate, beets, plums and sea beans

34 Grilled wagyu tri tip with artichoke, figs, sprouting granola and cassia bud