Sample menus
A taste of what's possible
Every menu is designed fresh. These are examples of what past evenings have looked like.
Winter · 6 courses
The Full Experience
Amuse
Wellfleet Oyster
cucumber mint granita
Gruyère Gougère
Savory Mushroom Tea
roasted mushroom consommé
First Course
Roasted Fennel
clementine beurre blanc
Second Course
Seared Scallops
celeriac, hazelnut, apple, brown butter
Third Course
Wild Mushroom Pappardelle
ricotta filling, limone butter
Fourth Course
Black Garlic Braised Short Rib
parsnip purée, roasted leek, jus
Dessert
Dulce de Leche Cheesecake
whipped cream, sea salt
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Spring · 5 courses
Garden & Pasture
Amuse
Radish Toast
truffle butter
Brioche
compressed melon
Prosciutto
cured egg yolk
Asparagus
Course 2
Spring Pea Salad
snap peas, english peas, mint, lemon
Course 3
Stuffed Pappardelle
ricotta filling, limone butter
Course 4
Hanger Steak
carrot purée, roasted + pickled carrots, jus
Dessert
Olive Oil Cake
strawberries, whipped cream
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Summer · 7 courses
The Showstopper
Amuse
Cape May Oyster
compressed melon, green chili granita, lime leaf oil
First Course
Whipped French Feta
charred peach, Aleppo pepper, pistachio dukkah, grilled sourdough
Second Course
Bigeye Tuna Aguachile
cucumber & coconut aguachile, serrano, avocado, Thai basil, crispy garlic
Third Course
Green Papaya Salad
poached shrimp, long bean, cherry tomato, peanut, palm sugar caramel, fermented chili
Fourth Course
Seared Scallop
sweet corn purée, charred corn relish, brown butter, lime, trout roe
Fifth Course
American Wagyu Strip
potato pavé, black garlic bordelaise, charred cipollini, king trumpet mushroom
Dessert
Olive Oil Cake
mascarpone mousse, macerated strawberries, strawberry consommé, basil oil
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