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APPE T IZER S * T U N A TA R TA R E T R U F F L E TA P I O C A , S P R I N G H E R B S SHERRY VINAIGRE T TE 19 MAINE MUSSELS MARINIÈRE B A S I L , L E M O N , S A F F R O N T OA S T 23 TA N D O O R I R OA S T E D B O N E M A R R O W P I C K L E D M A N G O, G A R L I C N A A N 19 B L AC K T R U F F L E P I Z Z A FONTINA CHEESE 22 CRISPY SOF T SHELL CR AB G UAVA C H I L I S AU C E , S U G A R S N A P P E A S , J I C A M A 22

SO U P & SAL ADS WA R M B R O CCO L I S O U P H E R B E D G OAT C H E E S E , T OA S T E D WA L N U T S 15 F R E S H B U R R ATA M E Y E R L E M O N JA M , C A N D I E D P E C A N S T OA S T E D P U M P E R N I C K L E 17 STEAMED SHRIMP SALAD C H A M PAG N E D R E S S I N G LO C A L G R E E N S , AV O C A D O 19 ROMAINE CAESAR SALAD LEMON, CHILI 12 SPRING BEAN SAL AD Y UZ U P I N K P E P P E R CO R N V I N A I G R E T T E WA R M S O F T E G G 17

TA S T I N G M EN U 5 Co ur s es 110 W in e Pair in gs 6 0

*TUNA TARTARE T R U F F L E TA P I O C A , S P R I N G H E R B S SHERRY VINAIGRE T TE

WA R M B R O CCO L I S O U P H E R B E D G OAT C H E E S E , T OA S T E D WA L N U T S ** PA N R OA S T E D B A R A M U N D I B A BY A R T I C H O K E H E A R T S , C A R R O T V I N A I G R E T T E S U M AC R U B B E D L A M B LO I N S E S A M E YO G U R T, M A DA R I N O R A N G E S

S A LT E D C A R A M E L S U N DA E P E A N U T S A N D C A N D I E D P O P CO R N

* *A D D B O N E M A R R O W O R S P R I N G S A L A D 10

*SI M PLY CO O K ED

S I D E S 10

S e r ve d w i th Sh is h i to Pe p p e r s

S Z E C H UA N P E P P E R C R U S T E D Y E L LO W F I N T U N A 36 ORGANIC NORWEGIAN SALMON 33 8 OZ “ R R ” R A N C H B E E F T E N D E R LO I N 51 10 OZ S N A K E R I V E R FA R M S P O R K C H O P 34 J OYC E FA R M S P O U L E T R O U G E 31

EN T RÈE S ROASTED MAITAKE MUSHROOMS SESAME, LIME COCONUT CREAMED SPINACH MASHED POTATOES HAND CUT FRENCH FRIES CHARRED BROCCOLINI BLACK PEPPER, PECORINO

SAUCES BÉARNAISE SOY-MISO MUSTARD

12 OZ “ R R ” R A N C H P R I M E N Y S T R I P 75

J&G STEAK SAUCE

* S LO W CO O K E D O R G A N I C N O R W E G I A N S A L M O N C I T R U S TA R AG O N R I S O T T O, H E R B O I L 35 PA N R OA S T E D B A R R A M U N D I B A BY A R T I C H O K E H E A R T S , C A R R O T V I N A I G R E T T E 36 F R E S H TAG L I AT E L L E E N G L I S H P E A S , C H I L I F L A K E S , L E M O N H E R B R I CO T TA 24

BRAISED VEAL SHANK W H I T E B E A N C A S S O U L E T, M I N T, O L I V E O I L 45 J OYC E FA R M S R OA S T E D P O U L E T R O U G E L E M O N M A S H E D P O TAT O E S , R A I N B O W C H A R D, PA N J U S 33 S U M AC R U B B E D L A M B LO I N S E S A M E YO G U R T, M A DA R I N O R A N G E S 47

FERMENTED HABAÑERO HOT SAUCE BLACK PEPPER CONDIMENT

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

C H E F D E C U I S I N E - R AC H E L W I E N E R J e a n - G e o r g e s Vo n g e r i chte n