Tasting Menu
Our menus are chosen from the best ingredients the season has to offer. Chef Stuart Brioza and Pastry Chef Nicole Krasinski invite you to enjoy either our a la carte selections or the five course tasting menu with its progression of flavors.
Tasting Menu
Razor & Geoduck Clam Salad
Cucumber, Mint, Pinenuts & Olives
or
Roasted Veal Sweetbread & Apricot Salad
Goat Cheese, Cumin, Banyuls Vinegar
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Crispy Spiced Quail
Tart Onions, Lemon Confit & Basil
or
Rolled Yellowfin Tuna
Shiitakes, Foie Gras, Oxtail Glaze
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Saute of Dayboat Scallop
Fennel, Pork Belly, Green Garlic, Raisins
or
Grilled Wild Striped Bass
English Peas, Rhubarb, Beech Mushrooms, Lavender
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Ancho Roasted Liberty Duck
Stuffed Piquillo Pepper, Corn ‘Creamed’ Potatoes, Plum Sauce
or
Almond Crusted Loin of Lamb
Cauliflower, Medjool Date, Sesame, Grain Mustard
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Dessert Selection
5 courses $82.00
A service charge of 18% will be added to parties of six or more.
Stuart Brioza, Executive Chef
Nicole Krazinski, Pastry Chef
Kyle Boatright, Wine Director
Drew Nieporent, Proprietor
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