Dinner


5:30pm to 9:30pm

Chef’s Tasting Menu | $90

five courses | chef’s choice | entire table must participate



FIRST

BEET TARTAR | $15
pickled mustard seeds | caper |
lemon | dill | elderflower

KONA KANPACHI | $16
crudo | plum | fennel | borage | grapefruit

OYSTERS by the piece | MP
cocktail sauce | lemon

FOIE GRAS TORCHON | $24
hudson valley | green strawberry | savory oats |
rhubarb mostarda

HEIRLOOM TOMATO | $19
swank farms | cucumber | radish |
nasturtiums | cilantro

SCALLOP TARTAR | $20
sea urchin | kumquat | sea bean | tapioca |
shiso | kefir lime

GREEN GARLIC PASTA | $24
spaghetti | black truffle | preserved lemon |
homemade crème fraiche

MICRO LETTUCE SALAD | $18
harpke farm |green almonds | asparagus | crispy egg | amaranth






SECOND

FARM TO TABLE | $24
harvest from our local farm

YELLOWFIN TUNA | $34
pistachio | onion | pepperonata

COLUMBIA RIVER SALMON | $35
artichoke | parsley | porcini | nasturtiums

HALIBUT | $36
ramp | cockles | haricot verts | bouillabaise |
oyster

MOROCCAN OCTOPUS | $35
olive textures | salt roasted potato |
bronze fennel

RABBIT ROULADE | $34
hudson valley | morel mushroom | broccoli | date | coffee

DUCK BREAST | $38
hudson valley | morel mushroom |
broccoli | date | coffee

*There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked Consuming raw and undercooked meats, poultry, seafood, shellfish, mayonnaise or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.