The changing seasons provide us with a variety of fresh ingredients that inspires our food. Our tasting menu changes often to reflect this.
Prices include servers’ wages- gratuities are not required.
Fridays and Saturdays: 7 courses, $70.
Thursdays: Communal table, pay-what-you-like.
Optional drink pairings $60, non-alcohol $35.
Light broth with wild mushrooms
Salad of fire-roasted apple and endive
with pine nut dressing
Cardoon braised with wild leeks
White asparagus cooked ‘en chemise’
with truffle and sumac
Raviolini stuffed with porcini
Mountain potato cooked sous vide
with miso, sake and roasted in coals.
Fondant salsify, morel ash, black rice risotto
Liquefying saffron polenta filled with white chocolate.