DINNER

caraway brioche, sourdough bâtard, cultured butter 3pp

bergkäse, red wine shallots

horseradish, spicy citrus, smoked olive oil*

ginger lemon vinaigrette, finger lime, basil*

kracher gelée, toasted brioche

tarragon, pommery mustard, parmesan

sherry vinegar, basil

caesar dressing, espellete crumble, savory

sesame gremolata, soy, pickled kohlrabi*

egg yolk, crispy quinoa, toasted sourdough*

white balsamic, trout roe, dill

pleasant ridge reserve, aged cheddar, mushroom jam

sungold tomatoes, summer squash, parmesan

roasted peppers, castelvetrano olives, fennel pollen

warm bulgur wheat salad, almonds, red pepper coulis

crepe, stone fruit, crispy duck tongues

sweetcorn succotash, almonds, catskills honey

braised chanterelles, sherry, haricot verts

confit fennel, Pernod veloute, herbs

potato salad, cucumber, lingonberries, sea buckthorn

yogurt, granola, hazelnuts, raw honey

poached egg, pistachio pesto, sourdough

aged cheddar, fine herbs or sautéed champignons, gruyère

benton’s bacon, sunny side up eggs, fingerling potatoes

black cardamon caramel, salted pistachio ice cream

Pairing Eau de Vie: Empirical Spirits, The Plum I Suppose

roasted green tea mousse, rum, walnut praliné

rum raisins, toasted hazelnuts, frozen buttermilk

harry’s berries, chamomile chantilly

lingonberry jam, vanilla ice cream, rum

Selection of three ½ oz pours of Eau de Vie, curated by our sommelier team.