refresh the page for a fresh set of specials

little round plates

vegan goat's collar crostini with horseradish sweat

generously portioned apricot salad of rutabega blossoms

authentic foie gras served on a skewer in a pickled rhubarb and hungarian wax pepper paste

large sharables

twice-pickled sea urchin with inverted chanterelle and a charred crème fraîche paste

oyster crème pesto served with venison and rutabega reduction

veal burger with brussel sprouts frites and cured egg yolk, for dipping


sweet tea ambrosia

honey tower