Haystack Sunlight

concentrated, washed rind | Longmont, CO | Goat

Gubbeen

supple, earthy, fruity | West Cork, Ireland | Cow

Nocturne

silky, intense, minerals | Petaluma, CA | Goat

Pérail

creamy, supple, mushroomy | Aveyron | Sheep

Tomme Valle Antigorio

hay, toasty, long finish | Piedmont | Cow

Tomme de Fédou

dense, rich, nutty | Pyrénées | Sheep

Le Brebis

mild, nutty, light barnyard | Savoie | Sheep

Bayley Hazen Blue

creamy, balanced, earthy | Greensboro, VT | Cow

Point Reyes Farmstead Blue

crumbly, briny, tangy blue | Tomales, CA | Cow

Marcona almonds, marinated olives, and preserved quince

Lark’s handmade crackers

Sunchoke soup

with organic Argan oil

Rosti potatoes

with clabber cream

Pommes de terre Robuchon

Hearts of palm and blood orange salad

with wildflower honey vinaigrette

Ricotta gnudi

with arugula, house pancetta and Parmigiano cream

Bluebird Grain Farms farro

with salsify and abalone mushrooms

Chicken liver parfait

with Armagnac prunes and walnut toast

Fra’ Mani soppressata

with mostarda di uva

Chorizo Blanco

with green garlic and candied Marcona almonds

Foie gras terrine

with kumquat vanilla bean preserve

Pork rillettes

with 12th century chutney

Landjäger with two mustards

Golden Mantle oysters

served raw with red wine mignonette

Yellowstone river paddlefish caviar

with rosti potatoes and clabber cream

Carpaccio of Yellowtail

with preserved lemons and green olives

Roasted eel

with saba and new potato salad

Penn Cove mussels

with spicy peppers and sherry

Poached duck egg

with spinach and bottarga di muggine

Spanish mackerel

with baby clams, green garlic and chistorra sausage

Daurade

with fregola, white anchovy and Meyer lemon

Pig ear salad

with arugula, radicchio and chestnut honey vinaigrette

Crispy Liberty Farm duck leg

with grapefruit and braised endive

Escargot and smoked bacon tart

with mushrooms and Pernod

Grilled Sonoma foie gras

with apple, endive and Port

Williamson Ranch beef tartare

with Dijon mustard and toast

Roasted beef marrow bones

with cipollinis and hedgehog mushrooms

Crispy pork belly

with kale, Anson Mills polenta and cipollinis

Squab breast

with Taggiasca olives, arugula and aged balsamic vinegar

Rotisserie Jidori chicken

drippings potatoes, creamed nettles

Meyer lemon parfait

with Meyer lemon jus and lace cookie

Valrhona chocolate tart

with almond croquant and whipped cream

House made malt ice cream

Mascarpone cheesecake

with dates, pine nuts and wildflower honey

Chocolate madeleines

with dark chocolate sauce

Vanilla bean pot de creme

with Seville orange marmalade

Pineapple tarte tatin

with rum caramel and vanilla ice cream

Apple, caramel and candied ginger crisp

with buttermilk ice cream

Rice pudding

with crème fraiche and black truffle