Snacks

• Market Oyster*$3.50
  Valley grapefruit / green elderberry capers

• Egg Toast*$5.00
  Ryan's brioche / aged beef "parisa" / jalapeno and mimolette

• Smoked Trout Roe$7.00
  potato chicharron / smoked black cod / urfa chili and meyer lemon

Choice of Appetizer

• Peekytoe Crab with Paris Mushroom
  peekytoe crab dressed with a pistou of yuzu - green peppercorn, pickled asian pear and fresh cheese / sauce made of fermented celeriac root and smoked sugar kelp "kombu"

• Malloreddus Alla Campidanese
  a very traditional "gnocchetti" cooked into a ragout made with pig's head, chili, preserved tomato and the brides dowry of saffron / seasoned with preserved meyer lemon and 'fiore sardo" cheese

• Glen Roberts Smoked Green Wheat Ravioli
  filled with a heavily reduced mushroom bouillon and reblochon cheese / veal brisket pastrami and veal sweetbreads glazed In veal jus seasoned with our honey vinegar / Lacinato kale and oyster mushrooms

• Charred Spanish Octopus
  salad of fresh snow peas and meyer lemon / our house cured olives and a sauce of fermented chili and various vinegars

• Wagyu Beef Crudo
  (Supp $2) smoked carrot brisket and beef tartare seasoned with horseradish and scallion / aged beef fat broken with our charred corn husk - honey vinegar

Choice of Entree

• Montauk Monkfish Stuffed with Scallop Mousseline
  roasted in thyme - brown butter / served with a stew of salsify root and Glen's sunchokes enriched with sunflower miso / roasted black trumpet mushroom with duxelle preserved in butter for over a year / pickled sunchokes with meyer lemons and sunflower sprouts

• Painted Hills Ny Strip Steak or Petite Ribeye / Ribeye Roll*
  (Supp $6) potato fondant and Montessori nasturtium / popcorn cream and smoked black garlic - pecan miso from last February

• 'Portlandia' Chicken
  confit chicken breast cooked in our 21-day aged "master butter" / arrowleaf spinach enriched with peanut miso and wrapped in "feuille de brick" / potato dauphine and a puree made of pickled black walnuts and prunes / Parmigiano Reggiano "whey" seasoned with grilled peanut oil

• Tina and Orion's Lightly Aged Guinea Hen (Supp $2) or Our Aged Rohan Duck (Limited Availability)
  red beets dried and re-cooked in a hen stock with coffee beans, fermented mushroom powder and "etrog citron" / a sauce of roasted yellow beets, meyer lemon and hen jus with preserved ramp oil / garnished with bitter radicchio, cara cara orange and Easter egg radish

Choice of Dessert

• Valrhona Chocolate "Marjolaine"
  hazelnut mousse and Anson Mills buckwheat "devil's food" cake / Amarena cherry gelée and toasted buckwheat ice cream

• Winter Citrus 2016
  fresh and preserved citrus fruits and a lime leaf - vanilla "semi-freddo" with violet / meyer lemon - ginger sorbet and crispy hibiscus meringue

• Apple and Celery Root "Tarte Tatin"
  celery root and angelica crème diplomate / fresh apples marinated with Dolin Rouge and warm baking spices / pâte feuilletée glazed with salted caramel and a green apple - celery sorbet

• Cheese and Our Honeycomb
  (Supp $4) Tomme de Savoie, Roquefort "Papillon" and Harbison / Lindsey's persimmon "membrillo" / served with our red wheat sourdough