FRUITS and VEGETABLES
BURRATA cured venison, hazelnut, violet vinegar |
MUSTARD GREEN SOUP clams, radish, brioche | 12
HEN OF THE WOODS MUSHROOM tosaka seaweed, pickled ramps, squid ink | 14
BEETS burrata, celery, lemon | 14
SUNCHOKE hazelnut, lacinato kale, sherry vinegar | 15
PASTA and GRAINS
HEN EGG RAVIOLO butternut squash, white chocolate, foie gras | 15
SPELT RADIATORE guanciale, fiore di sardo, soft poached egg | 13
CHITARRA grayson, radicchio, marcona almonds | 13
FISH and SHELLFISH
SHRIMP tamarind, calamari, crab, shiitake | 23
SKATE WING chorizo, kohlrabi, romaine | 21
SCALLOP celery root, grapefruit, fennel | 16
BLACK BASS sunchoke, apple, fennel | 22
MEAT and GAME
PORK black eyed peas, bacon, kale | 28
VEAL SWEETBREADS masa, mole, pickled butternut | 14
CHICKEN savoy cabbage, turnips, pearl onions | 25
FOIE GRAS black truffle, salsify, arugula | 19
VENISON rutabaga, turnip, brussels sprouts | 30
CHEESE and DESSERT
COCONUT asian pear, lime | 9
MANGO pistachio, smoked celery root mascarpone | 9
FRESH SAFFRON CHEESE golden raisin, cauliflower, sourdough | 9
CHOCOLATE hazelnut, nitro milk stout, nanaimo bar | 9
CITRUS FROZEN YOGURT carmelized pear, sage, anise, kumquat | 9
TASTING of MENU
NANTUCKET BAY SCALLOPS are served raw and dressed in a vinaigrette made from meyer lemon, cara cara orange, and grapefruit. celery root puree, crispy shallots, and raw fennel to garnish.
LAMB steel cut oatmeal is cooked in lamb stock and black trumpet mushrooms are sauteed. the sauce is made from the braising liquid and finished with capers, anchovies, and red peppers. |
BLACK BASS is cured with salt and citrus zest, then confit in olive oil. sunchoke, fennel, apple, and celery are juiced to make a boullion. shaved fennel and winter radish. crispy skin.
PARSNIP SOUP veloute is made with onion, garlic, and aromatics. puffed winter wheat berries are dressed with sage oil and banyuls vinegar. pink peppercorns, braised pearl onions, and chiffonade of sage.
BUTTERNUT RAVIOLO filled with a puree of butternut squash, white chocolate, and egg yolk. foie gras has been cured and shaved. butternut squash juice and foie gras are emulisified for sauce.
CHOCOLATE hazelnut and caramel stracciatella. ice cream of left hand nitro milk stout. nanaimo bar made from dark chocolate, toasted walnuts, and toasted hazelnuts
TASTING of FRUITS and VEGETABLES
BEETS roasted with aromatics, celery and lemon pith puree. lemon zest is powered. celery stalks are thinly shaved. burrata , parsley and lavender oil.
DUMPLINGS MADE FROM JOHN COPES CORN roasted in oil made from dried chili peppers. ragout of hen of the woods mushrooms and hericot verts. fresh cheese made from local milk.
CHITARRA egg pasta is handcut on a traditional chitarra. radicchio is charred and seasoned with mulberry vinegar. grayson cheese is melted into a fondue to sauce the noodles. a gremolata is made from marcona almond, parsley, lemon, and the cheese rind.
MUSTARD GREEN SOUP stock is made from stems and aromatics then thickened with puree of mustard green leaves. white wine and tarragon steamed clams, winter radish, mustard seed.
CAULIFLOWER custard enriched with eggs and baked. green apples compressed in apple cider vinegar. locally foraged watercress. sauce of sea urchin, ginger, lemongrass, and white wine.
CHERRY dried cherries are steeped with chamomile tea and spices, then pureed and mixed with, a citrus pasty cream. it is then aerated and frozen with liquid nitrogen. st germain and elderflower vinegar are set into a gelee. sweetened buttermilk
six course tasting menu 95 | beverage pairing 65