Food

as of 6.24.2015

oysters, half dozen, mignonette ice 19

peas, hummus, yogurt, black olive crouton 12

beets, french onion, hibiscus-ancho, smoked olive oil 13

japanese scallop, soy-cured papaya, fermented chili, basil 17

sea bass, lardo, cherry-yuzu, kinome leaf 14

hamachi, shiitake escabèche, hazelnuts, kelp 18

little gems, burrata, anchovy cracker, lemon dressing 13

cuttlefish schnitzel, banana tartar sauce, lemon jam 14

beef tartare, hearts of palm, sea bean chimichurri, horseradish, rye 15

potato polenta, foie gras, fermented cabbage, duck broth 18

corn, housemade ranch “foritos,” nori, green onion 12

salt and charcoal potato, housemade sour cream, black vinegar 10

lollipop kale, crème fraîche, pig ears, togarashi 14

egg yolk gnocchi, mushroom brown butter, hen of the woods 15

pastrami and rye, beef tongue, garganelli pasta, sauerkraut 14

octopus, ink. shells, young fennel, pimenton 22

branzino, roasted cauliflower, caper, fermented grape 33

lamb belly, pine nut cassoulet, artichokes, yogurt curds 28

alaskan halibut, wild mushrooms, vegetable-uni broth 30

wagyu beef cheek, eggplant, golden raisin, shawarma spice 28

pork shoulder, turnip pasta, cured egg yolk, buttered turnip juice 26

flat iron steak, hearts of palm barigoule, shallot, seaweed potatoes 34

 

peanut butter, coconut, whipped strawberry, basil 10

mountain yam, caramelized white chocolate, popcorn, coconut 12

apple, caramel, shortbread, burnt wood semifreddo 11

chocolate, raw milk, hibiscus, wild rice meringue 12

lamill coffee  chemex two cup pot-regular or decaf 8

house-made cold brew 4

art of tea organic hot tea  jasmine ancient beauty | silver needles chrysanthemum | egyptian chamomile | sencha | fresh mint | pu-er | classic black 4

brandy/cognac  germain-robin craft method brandy-16

le compte calvados-12 laird’s applejack-15 poggio basso grappa-10

digestif  averna-9 fernet branca-12  fernet vallet-12 cio ciaro-8

cynar-11 cardamaro-9  kummel-8 yellow chartreuse-13

green chartreuse-17  green chartreuse vep-40

ortega, dr. heyden, t.b.a., rheinhessen, germany 2009 16

assyrtiko, domaine sigalas, vin santo, santorini, greece 2004 18

pedro ximenez, emilio lustau, east india solera, jerez, spain nv 13

VOLTink. cookbook 40