The Menu
A story, told one course at a time.
The menu changes with the season and the market, never the calendar. What follows is the current unfolding — a five-course tasting menu, and eighteen dishes to explore à la carte.
The Tasting Menu
Five courses, one evening.
Step through the tasting sequence course by course — each with its own composition and wine pairing.
01 — Amuse
Smoked Quail Egg
A single bite of oak-smoke and yolk, served on a warm stone. The evening's first whisper.
Composition
quail egg · applewood smoke · brown butter · chive ash
Wine Pairing
NV Champagne, Blanc de Blancs
A bone-dry opening pour, mineral enough to cut through the smoke.
Course 1 of 5
À La Carte