The Menu
Composed by Chef Imer Jose Garcia. The carte changes with the seasons and the room. A curated wine list is poured by the glass and the bottle; corkage is welcomed for those who bring their own.
Snacks & the small things
A cold pour, a warm bread. The first ten minutes of the evening.
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House Focaccia
12
Cultured butter, rosemary, sea salt from Sicily.
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Korean BBQ Fried Oysters
22
Local oyster, gochujang lacquer, scallion oil, yuzu.
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Yakitori, Three Skewers
18
Thigh, tsukune, scallion. Charcoal, tare reduced over four days.
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Tuna Crudo
26
Bigeye, smoked soy, frozen ponzu, micro shiso.
Pasta & rice, made daily
Sheets rolled in the morning. Doughs that have rested longer than most marriages.
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Wagyu Lasagna
38
Slow-braised wagyu shoulder, brown butter béchamel, parmigiano aged thirty-six months.
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Spicy Rigatoni
28
Calabrian chile, San Marzano, vodka cream, basil cut at the pass.
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Birria Ramen
26
Eight-hour short rib consommé, hand-pulled noodles, lime, smoked chile, soft yolk.
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Cacio e Pepe Risotto
32
Carnaroli, pecorino romano, Tellicherry pepper, finished tableside.
From the live coals
The grill is the loudest thing in the room. We let it do most of the talking.
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Dry-Aged Ribeye
68
Forty-five days. Maldon, bone marrow butter, watercress.
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Filet of Black Bass
42
Crisp skin, fennel pollen, brown butter, lemon thyme.
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Berkshire Pork Chop
44
Brined twenty-four hours, apple mostarda, charred radicchio.
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Half Chicken, Under Brick
36
Lemon, sage, garlic confit, drippings poured at the table.
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King Trumpet, Whole Roasted
28
Soy butter, sherry, shaved Tokyo turnips. For the table.
Vegetables, of consequence
No apologetic side dishes. Each one is meant to be a destination.
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Reworked Caesar
18
Little gem, aged anchovy dressing, parmesan crisp, soft yolk.
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Heirloom Beets
16
Whipped goat cheese, pistachio, pomegranate, sumac.
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Charred Broccolini
14
Garlic chip, chile flake, lemon, breadcrumb.
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Roasted Carrots
14
Honey, harissa, labneh, mint.
Tableside mocktails
Composed in front of you, on a walnut and brass cart that we built for the room. No alcohol, no shortcuts.
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Verbena & Cucumber
14
Cold-pressed cucumber, lemon verbena from our garden, white verjus, hand-crushed ice.
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Smoked Pear
14
Pear nectar smoked over apple wood, vanilla, lime, soda.
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The Negroni, Sober
16
Bittered orange, gentian, hibiscus, a clarified citrus oil. The shape of one without the consequence.
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Burnt Rosemary & Grapefruit
14
Rosemary smoked under glass, ruby grapefruit, sage syrup, soda.
Sweets & afterthoughts
A short list, deliberately. The last note in the room should be small and clean.
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Dark Chocolate Tart
14
Seventy-percent ganache, olive oil, fleur de sel, sourdough crumb.
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Olive Oil Cake
12
Citrus syrup, mascarpone, candied lemon peel.
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Affogato
12
Vanilla bean gelato, double espresso, hazelnut praline.
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Cheese, Three
22
A rotating selection, with quince paste and walnut bread.
Curated wine by the glass and bottle.
Corkage welcomed.
Reserve.
We'll cook.