food & drink

 
 

Blind tasting

90.

We ask for the participation of the entire party.

Wine tasting available for $75

 

DINNER MENU

3.18.2017

 

APPETizers

CRAB CHAWANMUSHI
pickled shimeji . daikon bushi . scallion

15.

REBLOCHON
potato . dahlia . aged cider

12.

THAI BLOOD SAUSAGE
sticky rice . coconut . tamarind

14.

TRUMPET MUSHROOM
egg yolk . sea lettuce . gomasio

15.

SCALLOP CRUDO
chili oil . kelp puffs . mustard greens

15.

LAMB TARTARE
shoyu koji . maitake emulsion . sourdough

14.

BLUE HUBBARD SOUP
dosa . garlic . tomato jam

11.

CARROT GNOCCHI SARDI
sourdough . cured yolk . pickled carrot

15.

To Share

SNACKS
bread & butter 4.

chicharrones 4.

chicken liver mousse 8.

chicken wings 7.

fish sticks 9.

mushroom tempura 5.

 

CHARCUTERIE
flax cracker . pickled accompaniments . quince jam

32.

MONKFISH ADOBO
congee . confit garlic . shiitake

33.

60 DAY DRY-AGED RIBEYE
roasted potato . steak sauce . radish salad

85.

SMOKED PORK CHOP
            fermented rose turnip . caper .      gnocchi parisienne

45.

 

mains

SAPPHIRE SALMON
dashi crème fraîche . giardiniera . carrot

25.

DUCK BREAST
peach . rye berry . crème fraîche

23.

SAFFRON BUCATINI
pork ragoût . chili vinegar . apple

25.

FRUITS DE MER
hazelnut romesco . cipollini . confit potato

23.

FLUKE
bean curd . daikon . alliums

25.

CELERIAC
leek . miso . brown butter

21.

 

WINE, BEER & SPIRITS

 

TO FINISH

 

DESSERT

A SELECTION OF DESSERTS NIGHTLY
$10, or included with tasting menus

CITRUS
  black sesame curd . graham powder .         meyer lemon sorbet

CELLAR
              candied beets . charred peach .              sunchoke & coconut sorbet

HONEYCRISP
kouign-amann . toasted oat ice cream .        whey caramel

CHOCOLATE
peanut butter ganache . shaved coconut . vegemite ice cream

 

COFFEE

COFFEE BY TANDEM COFFEE ROASTERS, PORTLAND, MAINE
Our selection of single origin coffees from around the world change often. Each roast is paired with an ideal brewing method.

PRESS
A blend of Colombian Las Brisas and Ethiopian Matahara, the "Stoker Blend" displays notes of dark chocolate, burnt honey, and cherry

POUR-OVER
"Los Carillos" from Chimaltenango, Guatemala. Notes of blueberries, baking spice, and brown sugar.

SIPHON
"Gitwe" from Kayanza, Burundi. Notes of cooked cherries, red apple, and jasmine.