Summer 2010

Tomatillo-pine gazpacho, soybean falafel, octopus confit  ....  17
Shrimp spaghetti, tomato, basil, garlic  ....  18
Corned duck, rye crisp, purple mustard, horseradish cream  ....  15
Eggs benedict  ....  16
Veal brisket, fried ricotta, honey dew, black olive  ....  18
Cuttlefish, cashew, rootbeer, watercress  ....  19
Aerated foie, pickled beet, mashad plum, brioche  ....  19
Peekytoe crab roll, salt ‘n vinegar chips, celery mayonnaise  ....  17


Arctic char, snow pea, fried yucca, cherry-black bean  ....  32
Skate, sweet and sour salsify, wild rice, butternut squash  ....  29
Walleyed pike, yeast mashed, zucchini, curry, nasturtium  ....  31
Cod, peas-n-coconut, nori, carrot dashi  ....  32
Parsnip tart, quinoa, hazelnuts, bok choy  ....  25
Duck breast, apple, cheddar, kimchee-cous cous  ....  31
Iberico pork neck, endive, buckwheat, clove  ....  33
Venison chop, freeze dried polenta, fennel, asian pear  ....  34
Wagyu flap steak, barley, malt, turnip  ....  35


Razor clam, red pepper, halvah, yuzu
Grüner Veltliner Sekt ‘Brut’ Szigiti NV (Austria)

Everything bagel, smoked salmon threads, crispy cream cheese
Grüner Veltliner Sekt ‘Brut’ Szigiti NV (Austria)

Foie gras, passionfruit, chinese celery
Riesling Spätlese ‘Wehlener Sonnenuhr’ J. J. Prüm 2008 (Mosel, Germany)

Scrambled egg ravioli, charred avocado, kindai kampachi
Cour-Cheverny ‘Cuvée Renaissance’ Le Petit Chambord 2005 (Val de Loire, France)

Cold fried chicken, buttermilk-ricotta, tabasco, caviar
Cour-Cheverny ‘Cuvée Renaissance’ Le Petit Chambord 2005 (Val de Loire, France)

Striped bass, chorizo, pineapple, popcorn
Junmai Ginjo Sake ‘Trapeza’ Seitoku (Gunma-Prefecture, Japan)

Beef and bearnaise
Côtes-du-Rhône ‘Montueil-la-Levade’ Clos du Mont-Olivet 2007 (Rhône Valley, Fran

Lamb loin, black garlic romesco, soybean, pickled garlic chive
Tinto Tradicional Tajinaste 2009 (Canary Islands, Spain)

Chewy lychee sorbet, pistachio, lemon, celery

Hazelnut tart, coconut, chocolate, chicory
‘Commandaría St. John’ Keo NV (Lemesos, Cyprus)

Rainbow sherbet, rhubarb, tarragon, orange, olive oil
Moscato d’Asti ‘Bricco Quaglia’ La Spinetta 2009 (Piedmont, Italy)

Cocoa packets. Chocolate shortbread, milk ice cream

We ask that the entire table participate in the tasting menu

TASTING MENU: 140    WINE PAIRING: 85
Chef: Wylie Dufresne    Chef de Cuisine: Jon Bignelli