DINNER MENU
The menu changes with every season, every harvest, every new ferment. What arrives at the table tonight has been growing, culturing, and developing for longer than the evening will last.
$275 per person, with pairings (alcoholic or non-alcoholic) included.
THE EXPERIENCE
We change our menu with the seasons, so some dishes or ingredients may vary from one night to the next.
OPENING BITES
OPENING BITES
BLUEBERRY-MINT-PEA RICOTTA TUILLE
HOUSE-PICKLED CUCUMBERS & HERBED GREEK YOGURT
HERITAGE SCRAPPLE TARTINE
BEET BARQUETTE
DINNER
TIRADITO
SNAPPER, ROCOTO TIGER’S MILK, CHARRED CORN, SWEET POTATO PUREE, PICKLED VEGETABLES, FRIED SQUID
HALIBUT MOSAIC
HALIBUT, MONKFISH, KOMBU, GARLIC SCAPE CHIMICHURRI HOLLANDAISE, TOASTED FARRO, CHANTERELLES, APRICOT FUME
AVOCADO-TOMATILLO GAZPACHO
TOMATILLO, CUCUMBER, AVOCADO, MINT, PEPITA CHILI CREAM, MICRO RADISH, HOT YAKITORI OCTOPUS
SHRIMP-FILLED PAPPARDELLE
WHITE PEACH AMAZAKE, BLACK PLUM OIL, RED PEA MISO CRISP, FREEZE DRIED GREENS TOSSED IN ELDERFLOWER VINAIGRETTE, FRIED SHISHITO PEPPERS & ZUCCHINI
SEARED CAUL FAT RABBIT
SALSA VERDE, BRAISED SPINACH-ROMAINE HYBRID, RED PEPPER GEL, GRILLED RABBIT KIDNEY, BROWN BUTTER PISTACHIO CRUMBLE
ELYSIAN FIELDS LAMB SADDLE
DRY-AGED, PANKO CRUST, BEET GREENS, FLAGEOLET TWO WAYS, BLACK BEAN-MISO ROSEMARY REDUCTION, BROWN BUTTER CARROTS, MINT SAND, LACTO-BLUEBERRY CAVIAR
DRY-AGED DUCK BREAST
WHOLE BLANCHED GREEN BEANS, ASPARAGUS & PARSNIP PUREE, FARM PEAS, PICKLED BRULEED RHUBARB, BLOOD ORANGE MOLASSES, BURGUNDY REDUCTION SAUCE.
DESSERT
PRESERVED LEMON TART
PATE SUCRE PRESERVED LEMON CURD, ITALIAN MERENGUE, PICKLED SERVICEBERRIES, BASIL-OLIVE ICE CREAM & KOMBU NOUGATINE
'OBS' COOKIE TABLE
OBS CHOCOLATE BOUCHON, MIXED BERRY MACARON, CHOCOLATE MISO RYE POUND CAKE WITH COGNAC CHERRY GLAZE, OBS KOJI CHOCOLATE TRUFFLE
THE PAIRINGS
The spirited pairing moves between cocktails and wine — not arbitrarily, but as a compositional choice. Cocktails carry structural possibilities that wine cannot hold; wine carries depth and evolution that a cocktail cannot sustain. Alternating between them allows the arc to shift register without losing its thread.
HOUSE FERMENTED JUN
ROTATING HONEY & GARDEN EXPRESSIONS FROM OUR SEASONAL FERMENTATION PROGRAM SEVEN-TEN DAY FERMENTED HIMALAYAN WHITE TEA, ORANGE BLOSSOM HONEY, LEMON VERBANA
“the champagne of kombucha”
BRÜNDLMAYER KAMPTAL EXTRA BRUT SEKT
ESQUILLE
DILL INFUSED FORD’S GIN, VERJUS BLANC, GARLIC SCAPE CORDIAL, MANCINO SAKURA VERMOUTH RINSE, GENEPI
VALCERASA CARRICANTE TERRE SICILIANE BIANCO 2021
COSTIERA
GRAPPA BIANCO, ARAGOSHI UMESHU, CLARIFIED PEACH AMAZAKE CORDIAL, CLARIFIED PRAWN CONSOMME, ELDERFLOWER LIQUER, YUZU JUICE, CITRIC ACID
RAUL PEREZ ULTREIA DE VALTUILLE 2022
FALAISE
CHATEAU PELLEHAUT ARMAGNAC, FLAGEOLET BEAN ORGEAT, HERBES DE PROVINCE HYDROSOL, ABSINTHE, MINT, DRIED LAVENDER, LACTO-BLUEBERRY POWDER SUGAR
HARTFORD COURT 'LAND'S EDGE VINEYARD' PINOT NOIR 2022
AMELANCHIER
TOASTED-KOJI RHUM J.M. TERROIR VOLCANIQUE, OLOROSO SHERRY, SERVICEBERRY GASTRIQUE, PEDRO XIMENEZ SHERRY, TOASTED ALMOND BITTERS
Non-Alcoholic PAIRINGS
The non-alcoholic pairing is not an accommodation. It is not a substitution, a concession, or a lesser path. It is a fully re-engineered manuscript — built from the same first principles, designed to carry the same structural weight and emotional arc. Distillates. Lacto-fermented juices. Botanical bitters. Tannin extraction. Tea. The commitment here is exacting: remove alcohol without removing depth. Find the same darkness, brightness, weight, and lift through entirely different means.
HOUSE FERMENTED JUN
ROTATING HONEY & GARDEN EXPRESSIONS FROM OUR SEASONAL FERMENTATION PROGRAM SEVEN-TEN DAY FERMENTED SENCHA GREEN TEA,WILD FLOWER HONEY,ROASTED APPLE, CHARRED ROSEMARY, TOASTED MAPLE WATER & JUNIPER
“the champagne of kombucha”
OBS SPARKLING WINE ALTERNATIVE
ESQUILLE NA
DILL-JUNIPER HYDROSOL, VERJUS BLANC, GARLIC SCAPE CORDIAL, HERBAL RINSE
OBS TERRA SERA WINE ALTERNATIVE
COSTIERA
MUSCAT GRAPE, CLARIFIED PEACH AMAZAKE CORDIAL, CLARIFIED PRAWN CONSOMME, ELDERFLOWER VINEGAR, YUZU JUICE, CITRIC ACID
‘OBS’ MENCIA WINE ALTERNATIVE
FALAISE
ARMAGNAC PROXY, FLAGELATE BEAN ORGEAT, HERBES DE PROVENCE HYDROSOL, MINT, PEBBLE ICE, LACTO-BLUEBERRY POWDER SUGAR
OBS PINOT NOIR WINE ALTERNATIVE
NA AMELANCHIER
VESOU BASE, TOASTED WALNUT VERJUS, SERVICEBERRY GASTRIQUE, DATE SYRUP
