Spring/Summer 2008

Popcorn soup, shrimp, jicama, tamarind  ....  16
Bone marrow, chestnuts, tonburi, pickled honshemeji  ....  16
Corned duck, rye crisp, purple mustard, horseradish cream  ....  14
Fried quail, banana tartar, peppercress  ....  16
Grilled octopus, avocado, juniper, lychee-campari  ....  17
Foie gras, fennel, malt, sherry vinegar jam  ....  17
Smoked eel, salsify, guava, puffed yuzu  ....  17


Monkfish, red pepper oatmeal, turnip, black olive  ....  29
Ocean trout, black soybeans, forbidden rice, rootbeer-date, chinese celery  ....  29
Turbot, barbecued lentils, cauliflower, dried apricot  ....  30
Scallops, black trumpet, cranberry, pecan, spice bread consomme  ....  29
Parsnip tart, quinoa, hazelnuts, bok choy  ....  24
Duck breast, spaghetti squash, almond polenta, pomelo molasses  ....  29
Pork belly, sunchoke, ancho-pineapple, caper emulsion  ....  28
Lamb loin, potato noodles, mustard crumbs, pretzel consomme  ....  30
Wagyu flat iron, coffee gnocchi, coconut, cipollini, sylvetta  ....  35


Daurade, curry paste, broccoli, currants
Gruner Veltliner Sekt Brut S. Szigeti NV (Burgenland, Austria)

Pizza pebbles, pepperoni, shiitake
Gruner Veltliner Sekt Brut S. Szigeti NV (Burgenland, Austria)

Hamachi tartare, sea bean, sake lees tahini, grapefruit-shallot
Pinot gris Mt. Difficulty 2006 (Central Otago, New Zealand)

Knot foie
Miyasaka 'Yamahai 50 Nama' Ginjo Sake (Nagano-Prefecture, Japan)

Eggs benedict
Pintot Gris Mt. Difficulty 2006 (Central Otago, New Zealand)

Crab tail, soybean noodles, cinnamon dashi
Pinot Noir Les Croix Blanches Bertagna 2005 (Burgundy, France)

Chicken liver spaetzle, pine needle, radish, cocoa nib
Pinot Noir Les Croix Blanches Bertagna 2005 (Burgundy, France)

Lamb belly, black chickpea, cherried cucumber
Shiraz Marananga Old Gnarly's 2004 (Barossa Valley, South Australia)

Wintergreen parfait, walnut, avocado, chartreuse

Toasted coconut cake, carob, smoked cashew, brown butter sorbet
Muscat Casta Diva Gutierrez de la Vega 2006 (Alicante, Spain)

Soft white chocolate, potato, malt, white beer ice cream
FRV 100 Jean-Paul Brun NV (Burgundy, France)

Chicory ice cream-coffee

We ask that the entire table participate in the tasting menu

TASTING MENU: 125    WINE PAIRING: 75
Chef: Wylie Dufresne    Sous chef: Kevin Heston