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Viewing food as an artform, Chef Cory Oppold and his culinary team take you on a food exploration through an explosion of both your taste and visual senses, using seasonality of products and a progression of flavor.
Reservations are Strongly Encouraged
Offered Friday and Saturday
175
*DANISH • kaluga caviar • wild mushroom • cream cheese • gamtae seaweed
*SALMON • smoke • granny smith apple • celery root • kohlrabi • celery • borage
GNUDI • carrot • pistachio • persimmon • orange • brown butter • tangerine lace
(Supplements • Truffles • MP)
“TOM KHA” • chicken mousseline • confit chicken thigh • butternut squash • maitake mushroom • coconut
*STURGEON • potato • golden beet • cucumber • rillette • dill • sauce vin jaune
(Supplements • Caviar • MP)
*VENISON • loin & sausage • brussels sprouts • bacon • forms of pear • parsley root • sauce grand veneur
*BEEF RIBEYE • matsutake mushroom • broccoli • “pretzel” • cheddar • brown ale • mustard • demi-glace
(Supplements • Wagyu • MP • Truffles • MP)
BUDINO • date • parsnip • golden raisin • vanilla • frozen yogurt • granola
MIGNARDISE
• PUMPKIN • aerated • frozen
• DARK CHOCOLATE TORTE • pecan • glaçage
INDULGE • add ons
*KALUGA CAVIAR • traditional service • classic accoutrements 30 grams – 150 • 125 grams – 575
*FOIE GRAS TERRINE concord grape • peanut • sultana • brioche • 40
SOMMELIER SELECTED WINE PAIRING • 135
RESERVE WINE PAIRING our sommelier’s more exquisite selection • 350
*THESE ITEMS MAY BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
AUTOMATIC GRATUITY CHARGE OF 22% WILL BE ADDED TO PARTIES OF SIX OR MORE
Offered Tuesday, Wednesday, Thursday
135
AMUSE
DANISH • kaluga caviar • wild mushroom • cream cheese • gamtae seaweed
1ST
*SALMON • smoke • granny smith apple • celery root • kohlrabi • celery • borage
2ND
GNUDI • carrot • pistachio • persimmon • orange • brown butter • tangerine lace
(Supplements • Truffles • MP)
or
“TOM KHA” • chicken mousseline • confit chicken thigh • butternut squash • maitake mushroom • coconut
3RD
*STURGEON • potato • golden beet • cucumber • rillette • dill • sauce vin jaune
(Supplements • Caviar • MP)
4TH
*VENISON • loin & sausage • brussels sprouts • bacon • forms of pear • parsley root • sauce grand veneur
or
*BEEF RIBEYE • matsutake mushroom • broccoli • “pretzel” • cheddar • brown ale • mustard • demi-glace
(Supplements • Wagyu • MP • Truffles • MP)
5TH
BUDINO • date • parsnip • golden raisin • vanilla • frozen yogurt • granola
MIGNARDISE
INDULGE • add ons
*KALUGA CAVIAR • traditional service • classic accoutrements 30 grams – 150 • 125 grams – 575
*FOIE GRAS TERRINE concord grape • peanut • sultana • brioche • 40
SOMMELIER SELECTED WINE PAIRING • 95
RESERVE WINE PAIRING our sommelier’s more exquisite selection • 250
*THESE ITEMS MAY BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
AUTOMATIC GRATUITY CHARGE OF 22% WILL BE ADDED TO PARTIES OF SIX OR MORE
Prix Fixe
Multi Course Dining Experience
Our focus on the presentation of a “multi-course” dining experience, is to curate a sophisticated fine dining evening for you, and not just a meal.
We use the access and seasonality of products to go to the next level, by reinforcing a progression of flavors that you are sure to enjoy.
