Every Menu Is Built for You
The menu above is a recent seasonal example. Yours is shaped around what’s at its peak the week we cook, the occasion, and your table’s tastes — planned together, or left as a chef’s choice surprise.
Menu
Seasonal
On the Menu
Summer Menu
A seasonal tasting built around peak-summer produce.
- 01 Chilled Corn Velouté Sweet summer corn, crème fraîche, chive oil
- 02 Heirloom Tomato & Burrata Basil, sourdough crumb, aged balsamic
- 03 Grilled Stone-Fruit Salad Peaches, arugula, prosciutto, toasted almond
- 04 Cedar-Plank Striped Bass Charred zucchini, summer beans, salsa verde
- 05 Brown-Butter Peach Tart Vanilla cream, toasted oat, sea salt
A seasonal tasting menu
Chef’s tasting, plated in your home.
More Seasonal Menus
A few other seasonal menus from the table.
A Spring Menu 3 courses
- Snap Pea Salad — goat cheese, mint, lemon
- Fried Green Tomatoes — remoulade, chilis, fennel
- Lamb Loin — harissa, plums, celery root
A Fall Menu 3 courses
- Beef Tartare — horseradish, pecorino, crispies
- Butternut Squash — buttermilk, salsa matcha, confit shallots
- Duck — acorn squash, cherries, fennel
A Winter Menu 3 courses
- Duck Croquettes — remoulade, herbs
- Agnolotti — ricotta, pumpkin, hazelnuts
- Ribeye — creamed spinach, onions, jus