Assorted Housemade Breads 3 per person
Appetizers
Baked Butternut Squash-Apple Bisque 15
Vadouvan Glazed Shrimp | Brie-Shallot Flan | Olive Oil-Rye Financier | Asian Pear | Pepitas
Caesar 13
Hearts of Romaine | Lemon-Anchovy Dressing | Shaved Pecorino Cheese | Sourdough Crisp
Coffee Roasted Organic Beet-Young Carrot Salad 15
Medjool Date Purée | Dry Blueberry-Oat-Almond Crumble | Point Reyes Blue Cheese
Red Wine- Shallot Vinaigrette
Pan Seared Maine Sea Scallops 18
Roasted Sunchokes | Trout Roe | Pickled Papaya | Smoked Scallion Oil | Lobster Velouté
Bacon and Eggs 16
Szechuan-Maple Glazed Pork Belly | Japanese Milk Bread| Fried Quail Egg
Onion-Blackberry Jam | Purple Radish
Entrees
Pan Seared Scottish Salmon 35
Cashew Purée | Baby Turnips | Shitake Mushrooms | PEI Mussels
Kaiware-Enoki Salad | Shellfish-Dashi Emulsion
Black Angus Beef Tenderloin 48
Braised Cheek | Roasted Mushrooms| Brussel Sprouts
Truffled Butter | Potato Dauphine | Green Peppercorn Reduction
Australian Lamb Rack 49
Garnet Yam | BBQ Cipollini Onions | Smoked Eggplant | Broccolini
Sesame Salsa Macha | Ras el Hanout Reduction
Maple Leaf Duck Breast 37
Honey-Fennel Pollen Glaze | Duck Leg Confit | Pear Pain Perdu | Bacon
Celery Root | Burnt Orange Duck Reduction
Crispy Skin Organic Chicken Breast 29
Shallot-Root Vegetable Gratin | Braised Spinach | Mustard Seed-Mushroom Ragout | Piperade
Vegetarian Tasting Plate 28
Sides
Truffled Orzo “Mac & Cheese” 7 Duck Fat Roasted Brussel Sprouts | Za’atar Tahini 7
Sautéed Spinach with Roasted Garlic 7 Charred Broccolini | Asian Ponzu-Rosemary Glaze 7