Menus

Sample Menus

These are illustrations, not a fixed offering. Every menu is written for the season, the market, and the table it's served at.

Spring

Coastal Tasting

Oyster
mignonette of green strawberry and Champagne vinegar
Asparagus
sauce gribiche, cured egg yolk, lovage
Sourdough
cultured butter, sea salt — baked that morning
Scallop
beurre blanc, herb oil, spring alliums
Lamb
young carrots, black garlic, jus corsé
Rhubarb
buttermilk sorbet, brown butter shortbread

Autumn

Hearth Tasting

Squash
brown butter, sage, aged sheep's cheese
Pasta
hand-rolled garganelli, guanciale, black pepper
Mushroom
sourdough toast, farm egg, thyme
Duck
roasted whole, quince, salsify, duck jus
Chicory
walnut, pear, Banyuls vinaigrette
Chocolate
olive oil, crème fraîche, Maldon

Reception

Passed & Stationed

Gougères
aged Gruyère
Steak Tartare
rye crisp, cured yolk, capers
Oysters
on ice, two mignonettes
Charcuterie
house terrine, pickles, mustard
Crudo
citrus, chile, olive oil
Petit Fours
seasonal fruit, chocolate, canelé

Seared scallops plated with beurre blanc

Tell me who's coming to dinner.

Send the date and headcount and I'll write a menu around it.