Chef’s Menu
3 courses 65 | full table participation required
to start
charcuterie
toasted house-made brioche
seasonal pickles
course 1
(select one)
farm greens tomatoes, cucumbers, radishes, sarvecchio cheese, tomato vinaigrette & herbs
potato pierogi roasted corn, melted onions & horseradish sour cream
course 2
(select one)
baked cavatelli tomatoes, fresh ricotta, brown butter breadcrumbs & basil
boudin blanc mustard cream, charred sourdough & herbs
poached wild blue catfish corn puree, chow chow & toasted chili brown butter
course 3
(select one)
pot de creme blueberry & feuilletine
strawberry shortcake sour cream biscuit, marinated strawberries & whipped cream
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness, especially if you have certain medical conditions.
**we are a cashless establishment.