1st Course

Kusshi Oysters from British Columbia
carbonated lemon, bronze fennel, and pink peppercornmp

Hudson Valley Foie Gras
sea buckthorn, compressed celery, rhubarb, pistachio, and brioche 'a la minute'18

Spanish Mackerel
yuzu kosho, blood orange, french breakfast radish, daikon, and cilantro14

Gently Smoked Scottish Salmon
crispy hen egg, idaho potato, sour cream, mizuna15

Slow Roasted Ruby Beets
warm parmesan, candied walnuts, banyuls dressing, and miner's lettuce11

2nd Course

Carnaroli Risotto
wissahickon ramps, mascarpone, preserved lemon, and tarragon12

Grilled East Coast Squid
maitake mushrooms, maize, warm frisee lettuce, and sunflower seeds13

Short Rib Ravioli
pickled golden raisins, toasted sage, brown butter, and grana padano14/26

Day Boat Sea Scallops
spring leeks, pickled shallot, hollandaise, and pea tendrils16

Main Course

Heritage Pork Tenderloin and Cheek
english peas, wild rice, heirloom spring carrots, and caraway27

'Blackfish Bouillabaisse
saffron, pernod, basil, crusty bread and rouille34

Amish Chicken
white holland asparagus, porcini mushrooms, ramps, and new potatoes27

Slow Cooked Atlantic Halibut
fava beans, potato 'dumplings,' sugar snap peas, ham and savory broth36

Grilled California Kingfish
asparagus, royal trumpet mushrooms, celery root, and madras curry29