Sample Tasting Menu
Diver scallop sashimi
fresh wasabi, myoga, mustard seed caviar
Red and Yellow Watermelon Salad
black plum vinaigrette, pickled rhubarb, queso fresco
Sashimi of red sea bream
freeze-dried shiso, cucumber, and lime
Organic carrot and argan soup
lobster, endive, and marcona almonds
Slow cooked farm-fresh egg
asparagus, house-cured bacon, almond crumble
Roasted Local Striped Bass
Black olive crumble, miso aioli
Vermont lamb
merguez, ras el hanout crusted loin, crispy chickpeas
Confit of berkshire pork and beans
hibiscus-carrot purée, chanterelles, fava beans, fig brûlée
Fourme D’Ambert
bocadillo, candied kumquats
Housemade Sorbet
seasonal fruits
Caramelized Brioche
strawberry and long pepper soup, lychee, and dragonfruit
