refresh the page for a fresh set of specials

small sharable

twice-pickled foie gras crostini with elderflower broth

nose-to-tail apricot salad of celery blossoms

curated moose shank served on a skewer in a green tomato and pepper alloy

large plates

coffee-infused escargot with inverted celery and a charred extra-virgin olive oil paste

elderflower broth pesto served with veal and rutabega reduction

steer's marrow burger with tomatillo frites and oyster crème, for dipping


watercress gelato

honey tower