regis ova smoked trout caviar, tapioca cracker, maple
Third Course
MAINE LOBSTER
grilled with kombu seaweed, badger flame beets,
tahitian vanilla
Fourth Course
AROMATIC SPICE AND HONEY GLAZED DUCK
duck “pithivier”, quince puree, Perigord black truffle
Fifth Course
ELDERFLOWER POACHED RHUBARB
verbena cream, graham cracker, blueberry sorbet
Before placing your order, please advise your server of any dietary concerns and allergies, as not all ingredients may be included in the menu descriptions.
V vegan VE vegetarian GF gluten free N contains nuts SF seafood L locally sourced O organic, ST sustainable, LOS local, organic, sustainable R food items cooked to order or served raw. Consuming raw or undercooked animal products may increase your risk of foodborne illness.
