amuse bouche: parmesan & english pea egg; bone marrow tartine, fleur de sel, parsley, jus de veau. wine pairing: nickel & nickel chardonnay, truchard vineyard, napa valley 2013

langoustine; bouillon d'une poule au vin jaune du jura served table side, quelques champignon du moment. wine pairing: ponzi pinot noir, willamette valley, oregon 2013

alderwood cold smoked scottish salmon; artisan caviar, crème d'oseille & meyer lemon, black garlic emulsion. wine pairing: barbaresco beni di batasiolo, italy, 2010

canard - duck breast; foie gras & italian chestnut agnolotti, roasted jerusalem artichoke, black truffle jus. wine pairing: château greysac, haut medoc, 2010

dessert: financier "poire"; salted caramel, bartlett compote, spices & pecans brittle gelato, blood orange gelée. wine pairing: inniskillin ice wine, vidal, canada 2012

la quercia prosciutto americano, iowa; mangalitsa prosciutto johnston county, smithfield, north carolina; broadbent hickori smoked ham kuttawa, kentucky

pickled mango confiture, netarts bay oregon jacobsen pinot noir sea salt, baguette

pineapple, blis maple syrup, crispy leaves of choux de bruxelles, coffee brittle

brussel's sprout leaves, parsley, pedro jimenez vinegar

pickled onion, cornichon, dijon, baguette

sauce bordelaise balsamic, pickled red onion, toast

la quercia prosciutto, calabrian style nduja, saucisson sec palacio chorizo, coppa cornichon mustard cream baguette

two mignonettes

poached oysters in french vermouth noilly prat, seaweed, shallot, chives

kosho & olive oil, cilantro, heart of palm, valencia orange

coriander, lemon, haricot beurre beignet, lemon aioli

smoked bone marrow, shishito pepper

pinot blanc sea salt, california olive oil, grapefruit zest; lemon sea salt, anejo tequila, lime vinaigrette; white truffle sea salt; red verjus vinaigrette; a palate cleanser of mango and padron pepper sorbet

fuji apple, celery root, green celery, buratta cheese, truffle & mustard vinaigrette

julienne little gem, a touch of kale, french feta, cucumber, celery, mint tomato avocado, pumpkin seed, raw beets, citrus-honey vinaigrette

quinoa, white corn, kale, cilantro, tomatoes, pinenuts, yuzu-moutarde dressing

basil & goat's milk panna cotta, d.o.p balsamic, brioche, walnut vinaigrette

dill & coriander, waffle sandwich of devon cream, cucumber

changing weekly

quattro portoni (bergamo, italy) rich, buttery,pasteurized buffalo milk from the gritti brothers. soft-ripened stracchino style that is supple with mild, sweet flavors

by von trapp farmstead cheese (waitsfield, vermont) - raw cow's milk cheese

french double-cream, cow's milk. fromagerie guilloteau. similar to brie production, appearance and flavour. cow's milk undergoes a process called ultrafilration. concentrating all other components

french cheese from the plateau of langres in the region champagne-ardenne, it has benefited from an appelation d'origine controle since 1991. cow's milk, 5 week of aging

reblochon a.o.c 1958 is a semi-soft, cow's milk, washed-rind and smear-ripened mountain cheese that originated at the heart of the massif des aravis, in the thônes region of haute-savoie in france

made by les fromageries papillon (roquefort-sur-soulzon, france) - semi-soft to soft cheese made with sheep's milk. one of the great cheeses of the world from one of the best makers! ($2 supplement)

pascal jacquin (touraine, france) - semi-firm to runny goat's milk cheese. the rind is covered by a blue-gray mold and under that is powdered charcoal. the pâte is a true goat's milk cheese

jasper hills (greensboro, vt) - soft cheese in style of vacherin mont d'or, pasteurized cow's milk

by four fat fowl (stephentown, ny) - a beautiful, hand-crafted triple cream that bursts with buttery and milky overtones. a smooth, silky interior made from all natural jersey cow's milk and fresh jersey cream

by cabot cheese, aged by jasper hill farms (montpelier, vt) firm cheese made from pasteurized cow's milk. using traditional british methods of wrapping and aging the cheese in bandages

landaff creamery in collaboration with with jasper hill cellar (landaff, nh)

by baetje farms (missouri-usa)-bloomy rind sheep and goat milk cheese in a crottin format

(etivaz, switzerland) - created in the 1930's when a group of cheesemakers pulled out of the government's gruyere program to make their own cheese. principles of making alpine gruyere

rodolphe le meunier selection (auvergne france) - firm blue cheese made with cow's milk. rodolphe's traditional fourme d' ambert and ages with sweet vouvray wine creating a sensational, unique blue cheese

affineur rodolphe le meunier (tours, france) - triple cream is ripened to perfection by le meunier. one of the best soft-ripened cheese in france. pasteurized cow's milk cheese, rich buttery

sea salt crushed kohlrabi, cured oro blanco & pomelo grapefruit

fries, mussels marinière

lemon & fresh baby navy beans, arugula & frisée

chorizo emulsion, celery, potatoes, chorizo, lemon, huile d'olive

aged vinegar, d.o.p balsamic, crispy prosciutto, garlic shallot

braised with calabrian nduja, reserve california olive oil

truffle scented-mushroom risotto

baked en papillote, medjool date sauce verte, olives, smoked paprika, cilantro

twice fried: once at 140 once more at 180 degrees celsius

wood burning roasted "forgotten root vegetables" panais, rutabaga topinambour, carrotte planete, petit navet, celery rave, pommes de terre, radis blanc lemon, capers, sauce vin jaune du jura

crispy, fresh & grilled baby kale, salad of capers, raisin, oregano oven dried blue berries, spicy garlic croutons, broadbent hickory ham, beurre monté au beurre noisette

bouillon soja blanc du japon parfumée au gingembre des condiments, lemon zest, green onion

pressed sweetbread, coco-nibs & banuyls jus coffee roasted field carrots, iceberg lettuce

crushed pears & crow pass farm winter tahitian squash, truffle salt, huckleberry-cassis au vin rouge

foie gras & italian chestnut agnolotti, roasted jerusalem artichoke, black truffle jus

angus filet 4oz, a farm egg, pommes frites, mustard cream, all condiments, baguette

crimini mushrooms, le bouillon du poulet & creme fraiche 2005 tissot en spois vin jaune, fingerling potatoes

armagnac, une raclette of potatoes, oregon chanterelles, asparagus

chermoula, merguez, mint emulsion, dates, harissa cumin emulsion, apricots couscous, cilantro

pommes frites, upland cress salad, moutarde, black pepper jus

pistachio nougatine gelato, chocolate ganache & chantilly cream

crème d'amande, tahitian vanilla gelato fleur de sel caramel

butterscotch pot de crème please allow a little time

salted caramel, bartlett compote spices & pecans brittle gelato blood orange gelée

coco-mango gelato

lard bandage cheddar, vermont cow

label noir, sheep's milk aveyron ($2 supplement)

barolo, chinato, batasiolo, vinoaromatizzato

wild flower honey, lavender vodka, champagne

pear liquor, pear vodka, pavan muscat, champagne

lychee, elderflower liqueur, champagne

bodacious goat

la tur cow, sheep, goat

gratepaille cow, chabichou goat, époisses cow, roquefort bleu sheep, bleu d'auvergne cow

beemster 26 months reserve cow

bay blue-gold sofi award cow

cabot clothhound peacham, vt lard & cheese cloth aged cheddar cow

coriander, lemon, olive oil, haricot beurre beignet, cured lemon aioli

yuzu and nigori sake gelée, soy emulsion petite salade d'algues a l'huile de sesame

changing weekly

on the half shell, two mignonettes

home cured with dill & coriander, petit waffle sandwich of devon cream cucumber

chorizo emulsion, celery, potatoes shaved chorizo, jus de citron, huile d'olive

homemade gravlax, brown butter blinis lemon crème fraiche

wild arugula, shallots, garlic, tomato & tarragon emulsion mozzarella, agridulce vinaigrette

soupe au pistou, flageolet beans, basil pine nut pesto

ham hocks, pork tenderloin, pork belly, saucisse fumé sauerkraut, german butterball potato, moutarde de dijon & de meaux

roasted piperade, lemon, capers, sauce verte

raspberry mousseline, white chocolate feuilletine, berry coulis, rose chantilly

terrine de lapin maison, aged vinegar, pickled red onion baguette

fried petit choux, truffle salt, olive oil, balsamic

la quercia prosciutto americano, calabrian style nduja saucisson sec, palacio chorizo, la quercia coppa, cornichon, mustard cream, baguette

pineapple, blis maple syrup, crispy leaves of choux de bruxelles, coffee brittle

sauce bordelaise, balsamic pickled red onion, toast

twice fried: once at 140 & one more time at 180 degrees

little gem, a touch of kale, french feta, cucumber, celery, mint, tomato, avocado caramelized pumpkin seed, raw golden beets, citrus-honey vinaigrette

red wine vinaigrette, cucumber, avocado

basil & fresh goat's milk panna cotta, d.o.p balsamic, brioche allumettes walnut vinaigrette, micro citrus, goat cheese

quinoa, white corn, kale, cilantro, tomatoes, pine nuts, yuzu-moutarde dressing

fuji apple, celery root, green celery, buratta cheese black truffle tapenade & mustard vinaigrette, shallots

boston & green, tapenade, roasted pepper, basil emulsion, egg, vinaigrette, chives

iceberg lettuce, heart of palm, tomato-taragon vinaigrette, fresh herbs & tomato tartare, crispy shallots

all boneless, chorizo-potatoes- sunny side up farm egg, basil emulsion

beurre noisette, truffle fourchette, lemon zest

la quercia prosciutto americano, iowa; mangalitsa prosciutto johnston county, smithfield, north carolina; broadbent hickori smoked ham kuttawa, kentucky

mussels, pommes frites

bouillon soja blanc du japon parfumée au gingembre des condiments lemon zest, green onion

black garlic emulsion, olive oil, cilantro, mint, parsley & oregano, charred leek, meyer lemon, potatoes

lemon confit, lemon zest & lemon oil braised fresh baby navy beans, arugula & frisée

lime mayo, vietnamese mousseline, charred padron pepper, daikon radish pickled carrot, maui onions fresh thai basil, cilantro, mint. all sandwiches served with cucumber and yuzu salade

truffle pomme fourchette, julienne iceberg & tarragon salad, béarnaise emulsion

béarnaise mousseline, armagnac jus, pommes frites, watercress

angus filet 4 oz, fresh egg sunny side up, pommes frites, mustard cream, baguette

coriander, pickled persian cucumber, cilantro, soy emulsion, poke vinaigrette, avocado

pommes frites, upland cress salad, moutarde, béarnaise, armagnac jus

french dry morel le bouillon du poulet & crème fraiche, 2003 rolet père & fils vin jaune, micro fingerling potatoes

armagnac, une raclette of potatoes, oregon chanterelles, asparagus

Elderflower, Ginger Cognac Liqueur, Rye Whiskey, Confit Kumquat

jalapeno pineapple infused tequila, honey, lemon juice

Vodka, Elderflower Liqueur, Noilly Prat, lemon, lychee juice

Vodka, lemon juice, fresh basil, pomegranate juice

Absinthe wash, Vodka, Chartreuse, lemon, vanilla, celery bitter

Elderflower Liqueur, sparkling wine, basil, fresh lemon, mango purée

Bourbon, Cognac, Sweet Vermouth, Aromatic Bitters

Where & what : This wine comes from Cote De Gascogne France Famous for Armagnac production, blend of Ugny Blanc, Colombarde, Sauvignon Blanc & Gros Manseng. Tasting Notes : The wine is refreshing, very aromatic, light with citrus fruit White field flowers in the bouquet, perfectly balanced. Suggested Food Pairing: Crudo fish, oysters, simple sipping light wine Monterey calamari

Where & what : This beautiful Pinot Blanc comes from the hills of the Vosges Mountains in Alsace France. Tasting Notes: Full body, round with notes of candied apricot, peaches Ripe red apples, white & yellow flowers, shows ripe fruit on the palate Silky smooth. Suggested Food Pairing: Pork belly, Shellfish, raw fish, fruit pies & beignets

Where & what : From the warm region of Puglia of Southern Italy Presents 100% Negro Amaro, native to only Puglia wine region. Tasting Notes: Medium body, showing Bing sherry, bramble berry, fresh herbs Touch of smoke, soft on the palate. Suggested Food Pairing: Perfect for charcuterie, steak tartare, coq au vin Soft Cheese or just a great sipping wine or what Italians refers to as "Vino Di Meditazione"

Where & what : Typical Mediterranean blend of Syrah, Grenache, Mourvedre & old vine Carignan. Tasting Notes: Dark ruby, full body, warm aromas of black berries, plums, cassis Herbes de provence, sage, thyme. Suggested Food Pairing: short ribs , lamb rib eye, steak au poivre, hard cheese