Cured venison, hazelnut, ceylon vinegar
Mussels, radish, brioche
Spelt berries, sage, pink peppercorn
Hazelnut, lacinato kale, sherry vinegar
Ricotta, celery, lemon
Green tomato, pancetta, spinach
Scallop, shrimp, calamari
Grayson, radicchio, marcona almonds
Yellow squash, country ham, parmesan
Pineapple, salsa verde, cilantro
Sunchoke, apple, fennel
Enoki mushroom, bell pepper, basil
Masa, mole, pickled butternut
Black truffle, salsify, arugula
Royal trumpet, peas, cipollini onion
Asparagus, vidalia onion, truffle
Carrot, turnip, chanterelle
Blueberry, apricot, honey
Pistachio, smoked celery root mascarpone
Asian pear, lime
Buttermilk, chamomile, elderflower
Hazelnut, nitro milk stout, nanaimo bar
Is simply dressed in a vinaigrette of citrus fruits and served raw. Tomatillo, cucumber and avocado are blended together to make a salsa verde. Pineapple is compressed in its own juices. Jalapeno and red onion are sliced thinly. Wine pairing: monchhof, riesling, mosel, germany, 2013
Are roasted with alliums and stewed with broth made from their trimmings then pureed to a veloute. Winter wheat berries are cooked, dehydrated, then puffed. A fragrant oil is made from sage with banyuls vinegar and pink peppercorn to dress the grains. Wine pairing: jean marc brocard, chardonnay, chablis, france, 2014
Has been basted in brown butter and aromatic herbs. A bouillon of sunchoke, apple, and fennel is thickened slightly and served cool. Wine pairing: roger neveu, sauvignon blanc, les clos de bouffants, sancerre, france, 2013
Egg pasta is handcut on a traditional chitarra. Radicchio is charred and seasoned with mulberry vinegar. Grayson cheese is melted into a fondue to sauce the noodles. A gremolata is made from marcona almond, parsley, lemon, and the cheese rind. Wine pairing: fattoria grignano, sangiovese, poggio gualto, chianti, italy, 2006
Is served from jamison farm. Eggplant is roasted and pureed with carmelized onions. La ratte potatoes are confited and sauteed with pickled cipollini onions, fava beans and piquillo peppers. Wine pairing: coudoulet de beaucastel, grenache blend, cotes du rhone, france 2011
Is served as a pave with toasted hazelnut, dark chocolate, and hazelnut stracciatella. A rich caramel is slightly salted and ice cream is made from left hand brewery's nitro milk stout. Wine pairing: lustau, moscatel, emilin, jerez, spain, m.v.
Are roasted with aromatics and olive oil. Lemon pith puree is finished with fresh celery and the lemon zest is dried and ground fine. Ricotta is drizzled with oil of parsley and lavender. Beverage pairing: nigl, gruner veltliner, freihiet, kremstal, austria, 2013
Broth is made from the stems with aromatics and thickened with a puree of the mustard green leaves. Mussels are simply cooked in white wine and shallots with yellow mustard seeds that have been pickled. The soup is accompanied by a variety of radishes and brioche. Beverage pairing: bechtold, riesling, engelberg, grand cru, alsace, france, 2012
Flavors a rich, warm custard made with hen egg. An emlusion of uni is enriched with notes of lemongrass, ginger, and green apples are seasoned with vinegar made from cider. Beverage pairing: la folette, chardonnay, north coast, california, 2012
Egg pasta is handcut on a traditional chitarra. Radicchio is charred and seasoned with mulberry vinegar. Grayson cheese is melted into a fondue to sauce the noodles. A gremolata is made from marcona almond, parsley, lemon, and the cheese rind. Beverage pairing: fattoria grignano, sangiovese, poggio gualto, chianti, italy, 2006
Are roasted in with garlic and thyme. English peas are cooked with shallots, herbs, and pistachio milk, then pureed with a ragout of chanterelle mushrooms and pickled cipollini onions. Snow and sugar snap peas are served raw. Beverage pairing: marques de caceres, temparanillo blend, gran reserva, rioja, spain, 2005
Sorbet is made from coconut milk and jasmine. Asian pear compressed with kaffir lime syrup. Fresh finger lime cells are separated and used raw. Beverage pairing: kracher, chardonnay/welschriesling, burgenland, austria, 2011
Ricotta, celery, lemon
Green tomato, pancetta, spinach
Grayson, radicchio, marcona almonds
Cured venison, hazelnut, ceylon vinegar
Mussels, radish, brioche
Shrimp, whole grain mustard, carmelized onion, parmigiano reggiano
Local maple, summer berries, sweet cream, almonds
Sunchoke, apple, fennel
Royal trumpet mushroom, peas, cipollini onion
Anson mills grits, biscuit, oyster mushroom, ramps
Asparagus, vidalia onion, scallion
Maple glaze, bacon
Stone ground corn from anson mills
Applewood smoked
Blueberry, apricot
Granola, seasonal sorbet, greek yogurt, pinenut
Asian pear, lime
Hazelnut, nitro milk stout, nanaimo bar
Are roasted with aromatics and olive oil. Lemon pith puree is finished with fresh celery and the lemon zest is dried and ground fine. Ricotta is drizzled with oil of parsley and lavender. Beverage pairing: nigl, gruner veltliner, freiheit, kremstal, austria, 2013
Has been basted in brown butter and aromatic herbs. A bouillon of sunchoke, apple, and fennel is thickened slightly and served cool. Sunchokes are roasted and smashed with sherry vinaigrette and raw apple. Radish and fennel are thinly sliced. Beverage pairing: roger neveu, sauvignon blanc, les clos de bouffants, sancerre, france, 2013
Egg pasta is handcut on a traditional chitarra. Radicchio is charred and seasoned with mulberry vinegar. Grayson cheese is melted into a fondue to sauce the noodles. A gremolata is made from marcona almond, parsley, lemon, and the cheese rind. Beverage pairing: fattoria grignano, sangiovese, poggio gualto, chianti, italy, 2006
Tenderloin is wrapped with nueske's bacon, vidalia onions are stewed with onion seeds. Apsragus is charred and juiced to create a broth finshed with ham hocks. Garnished with herbs from our garden. Beverage pairing: coudoulet de beaucastel, grenache blend, cotes du rhone, france 2011
Is served as a pave with toasted hazelnut, dark chocolate, and hazelnut stracciatella. A rich caramel is slightly salted and ice cream is made from left hand brewery's nitro milk stout. Beverage pairing: lustau, moscatel, emilin, jerez, spain, m.v.
Mackeral is lightly cured and sliced raw. Celeriac is oven roasted and rutabaga is pickled than dressed with juice of blood orange and rose vinegar. Winter radishes have been sliced thin
Egg custard is gently baked with sea urchin. White aspargus is seasoned with our bay seasoning and roasted in frothing brown butter. Domestic caviar is barely warmed in butter fondue
Chowder is made from salsify and local oysters than pureed creamy. Brioche is toasted in butter and crushed into crumb with fresh black truffle shaved just before serving
Yolks are buried in semolina flour that has been hot smoked, for twenty four hours. Savoy cabbage is braised tender with aromatic spices and sherry vinegar and also dehydrated crisp
Jerusalem artichokes are roasted in the oven with juniper and coriander seeds. Fresh cranberries are pickled in rice wine vinegar with canela. Chicken glace is finished with roasted foie gras and caramelized shallot
Mustard leaf is blanched tender and warmed with alliums and extra virgin olive oil. Cippolini onions are cooked under vacuum with fresh laurel and intense stock is made from the bones of the monkfish and to season a broth made from salted chestnut
Short rib is cured in shio koji for fourty eight hours and smoked in timothy hay than cooked over charcoal. Turnips are cooked tender in a reduction of their own juice. Broccoli rabe is blanched in oil of arbequina olives and pureed smooth with calabrian chile
Belgium endive is marinated in reisling wine with juice from oranges and limes. Hazelnuts are simply roasted until deep golden brown in the oven and mustard fruit has been made from orange, lemon and lime peelings
Yogurt is made from coconut milk and buttermilk that is used for sorbet. Orange curd is frozen after being areated, with slices of kumquats that are pickled with star anise
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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