chef's tasting menu

Our menu is constantly evolving. Our approach celebrates nature's bounty and showcases the freshest ingredients available.


- Smoked Trout Chip, Lemon Crème Fraîche

- Egg Yolk Jam, Whipped Shiro-Dashi Potato

- Pão de Quiejo, and Pear-Apple Granita

1st course:

Celtuce, Bacon Ice Cream, Brown Butter Croutons, Sunflower Seeds

2nd course:

Sunchokes, Salsify, Fennel-Lime, Goat Milk, Smoked Soy, Furikake

3rd course:

All of the Duck, Blood Orange, Quacker Romanesco 

4th course:

Coconut Cake, Peanut Butter Rocher, Lime Sorbet, Coconut Meringue

Wine Pairing:

1st Course: 

Southold Farm and Cellars 'Fill it with Joy,' Skin Contact Picpoul, Texas Hill County

2nd Course:

Gouffier Cremamt Extra Brut, Burgundy,


3rd Course: 

Teutonic 'Red Blend' Gewurztraminer/Pinot Noir, Wilamette Valley, OR ‘18

4th Course:

Saracco Moscato d'Asti '18

*Menu listed is a sample menu. Please note that it is subject to change.*