Patrick O’Connell Chef & Proprietor

Andrew Wright Culinary Director | Julian Eckhardt Executive Sous Chef

Jeremy Anderson Sous Chef of Culinary Development | Iain Jones Pastry Chef

Amuse-Bouche

*A “Star-Kissed” Tuna and Foie Gras Confit Awash in a Black Truffle Vinaigrette

Andre Clouet, Brut, Grande Reserve, Bouzy France (N.V.)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin with Caesar Salad Ice Cream

Domaine de Fontsainte, Gris de Gris, Corbières, France (2019)

Fennel-Dusted Pacific Halibut with a Mélange of our Garden’s Vegetables

Leindl, Grüner Veltliner, Eichelberg, Kamptal, Austria (2018)

*Pepper-Crusted Long Island Duck Breast with Brandy-Roasted Peaches and Pain Perdu L’Arco, Rùbeo, Rosso, Veronese, I.G.T., Italy (2013)

-or-

*Prosciutto-Wrapped Veal Tenderloin with Taleggio Cheese and Cracked Pepper Ravioli in Tomato Cream

Pra, Valpolicella, Ripasso, Morandina, Veneto, Italy (2017)

***

Coconut Sorbet with Passionfruit and Ginger Granité

“Do I Dare to Eat a Peach?” T.S. Eliot

Jorge Ordonez, Victoria # 2, Moscatel, Malaga, Spain (2015)

-or-

A Selection of Cheese from Cameron, our “Cheese Whiz” (Twenty Eight Dollar Supplement)

Amuse-Bouche

A Savory Black Pepper Cheesecake and Roasted Baby Beets, Perfumed with Orange Zest

Alfred Merkelbach, Riesling, Kabinett, #13, Mosel, Germany (2018)

Lemon-Scented Panna Cotta with Roasted Eggplant Purée and Basil Ice Cream

Collina San Ponzio, Arneis, Roero, Piedmont, Italy (2019)

Our Handmade Garganelli Pasta

with Wild Mushroom “Bolognese”

Nervi-Conterno, Gattinara, Piedmont, Italy (2015)

A Crispy Ratatouille Napoleon on Sweet Corn Polenta

G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2018)

***

Grapefruit Sorbet with Campari and Tarragon

Lemon-Meringue Tartlet with Toasted Pistachios, Meyer Lemon Confit

and Blackberry-Citrus Frozen Yogurt Domaine des Baumard, Quarts De Chaume, Loire Valley, France (2012)

-or-

A Selection of Cheese from Cameron, our “Cheese Whiz”

(Twenty Eight Dollar Supplement)

Three Hundred and Fifteen Dollars Per Person.

Paired Wines: One Hundred and Ninety Five Dollars Per Person

(Service is included. Beverage and Tax Additional)

Three Hundred and Fifteen Dollars Per Person.

Paired Wines: One Hundred and Ninety Five Dollars Per Person

(Service is included. Beverage and Tax Additional)