OUR MENU
One Menu. One Unforgettable Experience.
Our tasting menu evolves with the seasons, featuring hyper-scratch cooking and flavors inspired by both classic and modern techniques. Every ingredient is thoughtfully sourced—often from our onsite urban micro farm—and crafted into dishes that are as inventive as they are delicious.
Beverages are included with every experience, and we offer two pairing choices: a mix of cocktails and wine, or a thoughtfully crafted, spirit-free option.
$275 per person, inclusive of beverage pairings.
Tax and gratuity are not included. Limited to 16 guests per evening.
Sample menu below. Menu is subject to change.
Due to the nature of our experience, substitutions are not available. Should you require accommodations, please contact us prior to booking to confirm that we are able to meet your needs.
10-Course Tasting Menu
$275 per person, inclusive of beverage pairings (exclusive of tax + gratuity).
Our menu is ever-evolving, guided by the seasons and chef’s creative inspiration. This sample reflects the style and spirit of our offerings, and is subject to change at any time.
We are not able to accommodate vegetarians for our Fall/Winter Thur-Sun tasting.
We do offer a Weekly Vegetarian Night every Monday during the SUMMER months.
Add on a produce box when booking your OpenTable reservation, and we’ll send you home with an array of the same vegetables, fruits, herbs, and flowers that appear on your plate at One by Spork, harvested fresh from our onsite urban micro-farm.
Welcome Drink
HOUSE FERMENTED JUN
rotating honey & garden expressions from our seasonal fermentation program
seven-day fermented, sencha green tea, wildflower honey, roasted beet leaf, black cardamon, pear
“The champagne of kombucha”
Welcome Bites
HONEY YOGURT GLAZED CURRY GOAT SAVORY DONUT
DUCK RILLETTE EMPANADA
TRUFFLE THYME POTATO ESPUMA TARTLETTE
VENISON TARTARE
BEET TARTLETTE
10-Course Tasting Menu
MUSHROOM TART
yakitori grilled lion’s mane, port poached pear, duxelle, roquefort bechemel,
pate brisee, sweet pepper carraway foam
LIVE MAINE SCALLOP
potato pave, black garlic puree, kaluga caviar, roe cream, crisp scallop calamari
DRY AGED BLACK COD
flageolet beans, sweet peppers, lion’s mane mushrooms, delicata squash, zucchini,
black shallot broth, pea tendrils, pickled flowers, orange gel
FARM PRESERVATION SALAD
pickled radicchio, charred escarole, fresh spinach, spinach crisp, pickled mushroom,
fermented beet, saffron flower, cherry tomato, fermented lemon, honey & parsley gel
SQUASH GNOCCHI
duck prosciutto, shio koji egg, porcini miso veloute, collard green puree, orange
ricotta, lacto-fermented plums, tomato powder
VERMONT QUAIL
stuffed quail breast, chicken mousseline, duck liver, black winter truffle,
pepita miso mole, roasted maple glazed tahini six-month carrot
NEW ZEALAND VENISON
red wine marinated venison, miso squash espuma, marinade veal stock reduction,
roasted vegetable chive spatzel, beet gastrique, soy-caraway marinated
hen of the woods mushrooms
DESSERT
BRULED BRIOCHE
tonka bean whipped cream, port meringue, poached pear, pickled
cranberry, lemon verbena fluid gel, fresh mint
OBS COOKIE TABLE
citrus madeline, hugo spritz macaron, toasted cinnamon graham
marshmallow, tiramisu tart, OBS chocolate
Beverage Pairings
Every experience includes your choice of The “One” pairing of wine & cocktails, or an equally thoughtful zero-proof pairing
The “One” Pairing
FIRST HARVEST
bsous-pression pear-thyme vsop calvados, lustau
MARRE NOIR
sous pression brown butter boyd & blair potato vodka, lustau fino sherry, clarified potato stack, black garlic cordial, acid-adjusted verjus blanc, lemon-kombu pearls
Schloss Gobelsburg Tradition Heritage Cuvee 3 years Edition 852
GARDEN PARTY
st. george botanivore gin, clarified tomato water, clarified cucumber juice, clarifed sweet potato amazake, loverage-nosturium 12-hour cold infusion, charred red pepper hydrosol, lemon, sparkling water, sparkling wine
Torre Mora Etna Bianco ‘Scalunera’ 2023
EAST INDIA COCKTAIL
pierre ferrand 1st grande cru cognac, pineapple rind infused pa’lente reposado rum, hatian clairin rhum, acid adjusted clarified pineapple gomme, curry-tumeric tincture, dehydrated pickled watermelon rind, angostura bitters
HIGH & LOW
Hartford Court Lands Edge Vineyard Pinot Noir 2022
west coast “ipa” with st. george terrior gin, citra & cascade hop stock, clarified mango & passionfruit, acid blend, hand carbonated
SQUASH BOULEVARDIER
brown butter washed willett pot still reserve bourbon, freeze-concentrated miso-infused lustau sweert vermouth, amaro nonio, clarified squash, bourbon barrel aged chocolate bitters, sage tincture
also available:
“Zero Proof Pairing”
‘OBS’ Tomato Rosato Wine Alternative
MARRE NOIR
brown butter potato distillate, koji whey, clarified potato stack, black garlic cordial, verjus
WHITE EMBER
clarified yellow tomato water, roasted turnip & carrot distillate, verjus blanc, lacto-fermented apple juice, koji whey, yuzu syrup, sparkling water
GARDEN PARTY
juniper distillete, tomato water, cucumber juice, clarifed sweet potato amazake, loverage-nosturium cold infusion, charred shishito pepper hydrosol, lemon, sparkling water
AMALFI SOUR
caraway-dill distillate, gentian-orange peel infusion, burnt lemon cordial, rich honey syrup, lapsang tincture, crushed black pepper
EAST INDIA COCKTAIL
burnt sugar, vanilla bean, cacao nib, lapsung tea, acid adjusted clarified pineapple gomme, curry tincture, n/a aromatic bitters
HIGH & LOW
‘obs’ pinot noir wine alternative
n/a “ipa” with citra & cascade hop stock, clarified mango & passionfruit, acid blend, hand carbonated
SQUASH BOULEVARDIER
brown butter rooibos distillate, miso-infused n/a vermouth, n/a orange amaro, clarified sqaush, chocolate bitters, sage tincture