FRIDAY SATURDAY DINING ROOM PRIX FIXE MENU $64

CANAPE AND OUR PAIN AU LAIT
ALL MENUS SUBJECT TO CHANGE


 

SNACKS

 

*MARKET OYSTER 4 per piece
finger lime / cilantro / lime foam / piment d’Espelette

*EGG TOAST 5
Ryan’s brioche / aged beef parisa / jalapeño and mimolette

*NDUJA TOAST 4
sourdough / fennel / tomato / honey
 
 

CHOICE OF APPETIZER

 

*DIVER SCALLOPS
chewy carrots / carrot miso puree / brown butter / tarragon foam / cashews

CHARLESTON GOLD RICE
duck rillette / sautéed dandelion greens / radish / lardons

SPRING BRASSICAS
Napa cabbage / smoked green farro and barley / fermented rutabaga / herb pesto / walnuts

ARTICHOKE CUSTARD
ember roasted, fried, raw artichokes / lemon / olive oil / Culatello

CHOICE OF ENTRÉE

 

ATLANTIC HALIBUT
spring onion / baby carrots / roasted local mushrooms / grilled endive / almond / charred onion jus

*6OZ PAINTED HILLS NY STRIP
*12OZ PAINTED HILLS NY STRIP (SUPP 25)
*12OZ 44 FARMS BLACK ANGUS RIBEYE (SUPP 28)
pomme rosti / black garlic-pecan miso / garlic chive puree / braised cipollini onion

ROOT CRUSTED PORK LOIN
pork sausage / beet parisienne gnocchi / swiss chard / fermented parsnip / sweet potato purée

*7 DAY AGED ROHAN DUCK (SUPP 8)
wild Chickasaw plum / green farro / duck sausage / roasted brussels sprouts / watercress puree


 CHOICE OF DESSERT

 

*CITRUS LEAF-WHITE CHOCOLATE MOUSSE
toasted coconut and macadamia / joconde / white chocolate ganache / mango and tropical fruits

MESQUITE-MAPLE DONUTS
coffee ice cream / brown butter maple crumb / fennel

PEANUT AND DARK CHOCOLATE NAPOLEON
peanut custard / chocolate ganache / feuilletine / peanuts / salted caramel / nasturtium sherbet

SPRING BERRIES
sage pâte sucrée / blackberry curd / pickled green mulberries / blackberries compressed with mulberry leaf and honey / sage oil / honey – lemon mascarpone


 

 

mignardise

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
4.20.19