APPETIZER

SMOKED PORK TERRINE Wellfleet oyster foam | pickled lettuce | chorizo crumble

WINTER SALAD Little gem leaves and emulsion | caramelized sun choke | purple Brussels sprouts | beet local turnip | cranberry vinaigrette

CITRUS CURED SALMON Bread and butter artichoke | honeycrisp apple | Thousand Island gastrique | aerated sour cream salmon roe | rye crisp

OCTOPUS Sushi rice | chili aioli | black garlic caramel | green daikon | kimchi turnip | quail egg

SECOND

VENISON Sweet and sour cherry | celery root | chocolate soil

CAULIFLOWER Yogurt panna cotta | golden raisin | blood orange | watercress

LAMB RAVIOLO Tempura maitake | chestnut confit | salsify | red cabbage | mustard

SEARED MAINE SCALLOP Maine crab tortellini | shellfish brodo| grilled comte cream | chervil

MAIN

BOUILLABAISSE Maine lobster | Nantucket Bay scallops | roasted monkfish | baby fennel | saffron pain perdu pernod emulsion | shrimp crisp

DUCK Hudson Valley duck breast | sprouting cauliflower | king trumpet mushroom | rutabaga | kumquat | almond

CHICKEN GNUDI Misty Knoll Farms chicken | sweet potato gnudi | chanterelle mushroom | baby leek | pickled white asparagus crystalized ginger | roasted chicken dashi

HALIBUT Prosciutto crusted halibut | pork belly | Tuscan kale | flageolet beans | celery root | foie gras velouté

EGGPLANT Textures and varieties of eggplant | Parmesan polenta | pesto custard | tomato broth

DUO OF BEEF Northeast Family Family Farms strip steak and short rib | potato rösti | soubise | winter allium

ARTISAN CHEESE

EUROPA Inspired by classic aged Dutch gouda. Smooth and dense, with wispy aromas of butterscotch and toasted nuts

Arethusa Farms, Litchfield, CT Sopapilla | Buddha hand confit | apple compote | cinnamon ice cream

MT. ALICE TART Rich and creamy cow cheese with flavors of cultured butter, cooked brassica and shiitake mushroom

Von Trapp Family Farms, Waitsfield, VT Pine nut | honeynut squash | pomegranate

DESSERT

CHOCOLATE SPHERE Crunchy praline | chocolate crémeux | caramel toffee | milk chocolate mousse | passion fruit sorbet

HONEY & YOGURT Honey parfait | yogurt crumble | lavender gelée | yogurt foam

GREEN TEA APPLE Apple cinnamon and tea mousse | rosemary apple compote | green tea cake | cocoa nib Breton | pear and green apple sorbet

COFFEE & CHOCOLATE Hazelnut biscuit | chocolate namelaka | coffee crémeux | coffee chantilly | mascarpone ice cream | Kahlua gelée

Consumption of raw or undercooked foods such as seafood and shellfish may increase your risk of food borne illness. Please inform your server of allergies or dietary restrictions, as menu items may contain ingredients that are not listed.

Chef de Cuisine | Brandon DiFiglio Executive Pastry Chef | Christos Zagorianos

THREE COURSES 85 | FOUR COURSES 105 | FIVE COURSES 125