chef's vegetarian tasting menu

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


Snacks:

- Carrot Chip, Lemon Crème Fraîche

- Egg Yolk Jam, Whipped Smoked Ricotta

- Pão de Quiejo, Pear-Apple Granita


1st Course:

Celtuce, Nutritional Yeast Ice Cream, Brown Butter Croutons, Sunflower Seeds


2nd Course:

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


3rd Course:

Whole Roasted Miatake Mushroom, Mushroom Chicharron, Basil-Lime Fennel, Anomaly Masala


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,

France

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.*

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