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winter 2024

featuring east asian and levantine themes

choose one dish from each course to build your experience

amuse bouche

seasonal grazing board + wild Maine belon oysters

first

Parsnip veloute, hojicha oil, pumpkin tuile

Turnip + pear crudo en escabeche, turnip greens, hazelnut

Kabocha dumplings in consommé, cilantro micros, brassica flower

second

Chrysanthemum risotto, honey ricotta,

forbidden rice powder

Beef sfeeha, warm amaranth tabouli

Cabbage gratin, pink lady carpaccio, caraway

third

Prisinzano-style duck breast, rosehip-ruby port reduction, garnet yam, sumac

Rosemary + eucalyptus-crusted lambchop, sunchoke soubise + chip, dukkah

Atlantic halibut, saffron + onion caramel, toasted bulgur, minneola

dessert

Cara cara crème brûlée

Fig and date pudding cake with toasted coconut

Oolong and five-spice poached pears

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