FRUITS and VEGETABLES
HUCKLEBERRIES chanterelle mushroom, fresh cheese, rose wine vinegar | 16
SWEET CORN romano beans, pea miso, corn smut | 15
SMOKED BEETS cured egg yolk, yellowfin tuna, tonnato, wild herbs | 16
CHICKEN OF THE WOODS MUSHROOM tosaka seaweed, pickled ramps, sea beans | 14
MUSTARD GREEN SOUP mussels, radish, brioche | 12
PASTA and GRAINS
CALAMARI BOLOGNESE squid ink cavatelli, pepperoni, parmesan | 12
CARROT CASSARECCE chanterelle mushrooms, coffee, black cardamom | 13
LOBSTER RAVIOLO romano beans, espelette | 15
FISH and SHELLFISH
FLUKE charred grapefruit, avocado, fennel | 16
HALIBUT white asparagus, pickled sour cherry, charred bulb onion | 25
LOBSTER carolina gold rice porridge, shaved fennel, hazelnut | 29
MEAT and GAME
FOIE GRAS arugula, sour cherry | 19
VEAL SWEETBREADS masa, mole, pickled butternut | 14
CHICKEN chicken of the woods mushrooms, sprouted quinoa, cipollini onion | 25
LAMB braised neck and dry aged loin, toasted greek yogurt, preserved meyer lemon | 30
BEEF mexican gherkin, malt, salsify | 32
CHEESE and DESSERT
PLEASANT RIDGE carrot, sourdough, golden raisin | 9
PEACH mascarpone, tarragon, smoked honey | 9
CHOCOLATE sesame, caramel | 9
COCONUT jasmine, asian pear apple, finger lime | 9
HUCKLEBERRY huckleberry sorbet, rasberry sorbet, vacherin, buttermilk | 9
TASTING of MENU
BEETS red beets from EARTH n EATS Farm have been smoked and dehydrated until firm. cured egg yolk and tonnato aioli. vinaigrette of arbequina olive oil, beet juice, and banyuls vinegar.
MUSTARD GREEN SOUP stock is made from stems and aromatics then thickened with puree of mustard green leaves. white wine and tarragon steamed mussels, winter radish, mustard seed.
HALIBUT has been basted with frothing brown butter. white asparagus poached in extra virgin olive oil with fresh laurel leaves and orange zest, charred bulb onion, pickled sour cherry, and lemon balm. |
PASTA BOLOGNESE calamari and pepperoni, stewed with roasted tomatoes, ricotta cheese cavatelli with ink from the squid, grated parmigiano reggiano.
WAGYU BEEF marinated in shio koji and slow cooked, salsify is roasted in coals of binchotan hard-wood and pureed with malted milk, mexican gerkins, and leeks over the same charcoal. |
GOLDEN GINGER APPLE from EARTH n’ EATS farm poached in elderflower honey and skins dehydrated with sarsaparilla molasses. shortbread with walnuts and sunflower seeds, bay leaf ice cream, and raw apple sorbet.
TASTING of FRUITS and VEGETABLES
HUCKLEBERRIES button chanterelles are confit in olive oil then pickled with sherry vinegar. fresh cheese is made from local dairy. rose wine and rose petal vinegar. thickened whey broth.
CHICKEN OF THE WOODS MUSHROOMS breaded in butter cracker meal, and fried crisp. puree of braised black trumpet mushrooms, alliums, and squid ink. marinated red tosaka seaweed. broth of sea kelp and mushroom trimmings.
WHITMORE FARM HEN EGG congee of carolina gold rice and egg yolks are cooked to 63 degrees celsius. fresh herbs and flowers are cut from our gardens. lightly pickled fresh fennel.
WHITE ASPARAGUS smoked lightly over hickory then cooked in brown butter and our bay spice blend until tender. egg yolk custard of brown butter coconut milk solids, sea urchin bottarga.
DUMPLINGS MADE FROM JOHN COPES CORN roasted in oil made from dried fish peppers, ragout of chicken of the woods mushrooms and romano beans. fresh cheese made from milk and whipped buttermilk, with tender leaves from pea plants.
COCONUT sorbet is made from coconut milk and jasmine rice. asian pear apple compressed with kaffir lime syrup. fresh finger lime cells are seperated and used raw.
six course tasting menu 95 | beverage pairing 65