April 24th, 2026

Rye Country Bread & Kefir Cultured Butter  10

 •    Pickles   6

    •    Gordal Olive Escabeche 9 

    • Boquerones 8

• Pork Rillettes, caper vinaigrette 10

Salade Verte of Spring Gem, Arugula, Soft Herbs, Verjus Blanc, & Pistachio Vinaigrette, Aged Parm  19

Whole Roasted White Phantom Onions, Aerated Parmesan Rind Brodo,  hazelnut aillade 18

Tempura of Frillman Farms Asparagus and Ramps, Lovage Mayonnaise 18

Early Horn Carrot Escabeche, cloth bound cheddar butter, Lemon Verbena   17

french breakfast radish & black emmer pan de mie, whipped duck fat, basil  19

Smoked Wild Sardine, roasted kelp and ramp broth, banylus vinegar  19

 Robiola and Russet Potato Carmelle with White Asparagus Sauce Vin Blanc 24

Burger with Aioli, Caramelized Onion, Bread & Butter Pickles, Werp Farm 20

Citrus Cured Atlantic Pollack, Green Almond, Bay Leaf Butter, Lancelot Leeks   40

Honey Baked Ham Roasted Over the Coals, Red Miso Jus De Canard, Osmanthus Flower Honey, Preserved White Endive 38

American Wagyu Tri-Tip, White Saffron Kimchi, Sungold Shoyu Tarē  48

grilled whole black sea bass, chicken foot pil pil 52

21 Day Dry-Aged Ribeye, Aïgo Boulido, Jimmy Red Corn Koji Salt  86

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pear cider and honey Ice Cream  10

Chocolate Cake, Irish Cream Whiskey, Brandied Cherry Sabayon 12

Camembert dell’Alta Langa, Pickled Candy Cap Mushrooms 12