Beef Tartare

Bone marrow aioli, sabayon, and puri.

Big Fish Farms Caviar

Quail egg, herb oil, chive, and potato blini.

Smoked Salmon

Black sesame funnel cake, horseradish, nori, shimeji, and sorrel.

Blue Cheese Beignet

Pear, local greens, marcona almonds, and red wine vinaigrette.

Orchids House Salad

Baby lettuce, pickled enoki mushroom, radish, and honey mustard vinaigrette.

Corn Soup

Pork belly, charred onion, celery, and corn chip.

Foie Gras

Cornbread, Ohio cherries, and cherry gastrique.

Maitake

Cappelletti, thyme, rooftop honey, spinach, and roasted garlic.

Beef Cheek Pierogie

Parsley root, creme fraiche, and onion sauce.

Popcorn Grits

Black truffle, honey gastrique, and leeks.

Chanterelle

Veal sweetbread, custard, pickled ramp, and kohlrabi.

Dry Aged Duck Breast Entree

Sunchoke, chestnuts, pomegranate, duck jus.

Prime NY Strip Entree

Wild caught prawns, ugly veg, chimichurri.

Rabbit Trio Entree

Rutabega, local pears, mustard sauce.

Scallops Entree

Cauliflower, Marcona Almonds, oyster leaf, pork belly, lobster nage.

Halibut Entree

Saffron coconut rice, green curry, roasted carrot, peanut brittle, and adobo.

Monk Fish Entree

Brown butter, braised kale, bacon, and baby eggplant.

Jamison Farms Lamb Entree

Merguez, polenta, cippolini, brussels sprouts, and lamb demi glace.

Ervie Cheese

Java Chocolate Cremeux Dessert

Cannoli cream, brown butter, and mascarpone.

Orange & Vanilla Cream Dessert

Pistachio, raspberry, and honey.

S’more Dessert

Whiskey marshmallow, chocolate, and a campfire.

Coconut and Apricot Cake Dessert

Vanilla, lemon, and avocado.

Spiced Toffee Cake Dessert

Blackberry, butterscotch.

Citrus Dessert

Grapefruit, lime, blood orange, and rosemary.