SEVEN COURSES

AMUSE

ONE
SHRIMP
asparagus - cured yolk - arugula

TWO
LEMONGRASS
coconut - shishito - morel

THREE
RAINBOW TROUT
field peas - ramps - nasturtium

FOUR
DUCK
orange - nantes carrots - coraline

INTERMEZZO

FIVE
WALNUT
strawberry - balsamic - basil

 

Executive Chef John Iacono

Menus subject to change based on seasonality

 


PHOTO GALLERY

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