Menus
Tasting Menu
All American Summer The Finale
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Roasted Sunchokes
Smoke | Nasturtium | Lemon Sabayon
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Caramelized Kohlrabi
Roasted Garlic | Aleppo Pepper | Smoked Soy Vinaigrette
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Sweet Onions
Onion Soup Glaze | Sherry | Chives
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Beet Salad
Ice Wine Vinegar | Pistachio Butter
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Night Shade Vegetable Tart
Whipped Goat Cheese | Fennel Oil | Espelette
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Melon Soup
Anise Hyssop | Passionfruit Sorbet
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Ahi Tuna Tartar
Pickled Fresno Gel | Crispy Taro Root
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Salmon Mi Cuit
Horseradish | Beet | Sorrel
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Grilled Octopus
Salsify | Fennel | Verjus
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Caramelized Sea Scallop
Madeira Glaze | Saffron | Mussel Emulsion
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Atlantic Black Bass
Sunchoke | Roast Garlic | Espelette | Bok Chey
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Black Mission Fig
Curd | Ice Cream | Almond Sucree
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Sea Scallop
Corn | Truffle | Sel Gris
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Foraged Mushroom Tartlet
Mascarpone | Tarragon | Marsala Gastrique
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Lamb Meatball Sandwich
Midnight Moon | Tomato | Romaine
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Liberty Farms Duck Confit Ravioli
Huckleberry Jus
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VDV Dutch Acres Pork
Belly Confit | Stone Fruit Glaze | Spinach
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Sakura Farms American Wagyu
Tomatoes | Cauliflower | Choron
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Cheese Cake
Blackberry | Candied Brioche | Violas
Desserts
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Peanut Butter Bonbons
White Chocolate Shell | Feuillentine | Green Apple
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Pate De Fruits
House-made fruit jellies
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Sweet Corn Bavarian
Candied Currant Tomatoes | Basil Ice Cream
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Ice Box Cake
Blueberry | Lemon | Pistachio | Phyllo
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Plum Croustade
Thyme Fluid Gel | Ice Cream
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Frozens
House Spun Ice Creams & Sorbets
Cheese Course
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HK Cheese Plate
Selection of Goat, Sheep, Cow & Blue Vein Cheeses served with Nut Marmalade, Fruit Mostarda, Honey & Crostinis