Our Menus

Executive Chef Orlando Pagán creates custom menus daily, for an ever-evolving, always uncommon, dining experience. The following are recent examples, giving a small taste of what may be in store.

  • Small Bites, A La Carte or Tasting Menu – all equally uncommon experiences Tasting Menu: Series of bites plus select one first, next, and dessert | $65 per person / $45 wine pairings, $55 elevated wine pairings
Small Bites | $11 each
  • Agedashi Tofu Oyster Mushroom, Jicama Kimchi
  • Baked Oyster Chimichurri, Prosciutto
  • Har Gow Shrimp, Carrot
  • Steam Bun Maine Lobster, Yuzu Kosho
First
  • Diver Scallop 17 Crab Rice, Furikake, Shellfish Emulsion
  • Butternut Squash Soup 14 Brown Butter, Foie Gras, Vadouvan Waffle
Next
  • Local Swordfish & Octopus 34 Sweet Potato Gnocchi, Romanesco, Veloute
  • Dry-Aged Ribeye 36 Black Truffle Potato, Sunchokes, Cipollini
Dessert
  • Hazelnut Tart 12 Dark Chocolate
  • Bengiets 12 Creme Anglaise
  • Flan de Queso 12 Candied Orange

*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness

  • – See Chef's Table page for details. For parties of 6-16; Advance reservations required.
  • SAMPLE "COMMON" MENU
  • Asparagus Salad - Burrata Cheese, Radishes, Black Truffle Vinaigrette
  • Sweet Pea Agnolotti – Hen of the Wood Mushrooms, Fava Beans, Spring Onions
  • Grilled Dry Aged Beef Tenderloin – Baby Artichokes, Black Garlic, Sauce Bordelaise
  • Bitter Sweet Chocolate Crémeux – Burnt Sorghum Ice Cream, Local Strawberries
  • – Inquire about your custom experience for up to 20 guests
  • SAMPLE "WILD" MENU
  • Anson Mill Farro Verde Arancini – Preserved Meyer Lemon Aioli
  • Ricotta Cavatelli – Morel Mushrooms, Green Garlic, Fava Beans
  • “Peking Duck” Style Baked Quail – Ansons Mill Farro Verde, Spring Onions, Pea Tendrils
  • 30 Days Aged NY Strip – Early Spring Vegetables Tart,Pickled Ramps, XO Sauce
  • Hazelnut Praline – Black Walnuts, Satsuma Orange

*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness

By the Glass
  • SPARKLING
  • Castellroig 12 “Rosat” Brut Rosé MV, Penedés, Spain
  • Col Vetorez 16 “Valdobbiadene Prosecco Superiore”, MV Veneto, Italy
  • Bollinger 29 “Special Cuvee”, MV Champagne, France
  • WHITE
  • Markus Huber 13 “Traisental Terrassen”, Gruner Veltliner, 2017 Kamptal, Austria
  • Kivelstadt 15 “The Family Secret” Sauvignon Blanc, 2017 Spring Ranch, California
  • JM Brocard 17 “Sainte Claire” Chardonnay, 2017 Chablis, France
  • Perrin 12 “Reserve”, Viognier/Grenache Blanc Blend, 2016 Rhone Valley, France
  • Sandhi 16 Chardonnay, 2015 Santa Barbara, California
  • ROSÉ
  • Gueguen 14 Pinot Noir Rosé, 2017 Burgundy, France
  • RED
  • Albert Bichot 14 “Vieilles Vignes” Pinot Noir, 2016 Burgundy, France
  • St Cosme 12 Grenache Blend, 2016 Cotes du Rhone, France
  • Rocca di Castagnoli 15 “Chianti Classico” Sangiovese, 2015 Tuscany, Italy
  • Cvne 16 “Vina Real” Tempranillo, 2016 Rioja, Spain
  • Marietta 18 “Family Series”, Cabernet Sauvignon, 2015 North Coast, California
Sparkling
  • Castellroig 48 “Rosat” Brut Rosé MV, Penedés, Spain
  • Col Vetorez 68 “Valdobbiadene Prosecco Superiore”, MV Veneto, Italy
  • Bollinger 125 “Special Cuvee”, MV Champagne, France
  • Delamotte 65 “Le Mesnil”, MV Champagne, France – Half Bottle/375mL
  • Billecart-Salmon 95 “Brut Rosé”, MV Champagne, France – Half Bottle/375mL
White
  • CHARDONNAY
  • JM Brocard 70 “Sainte Claire”, 2017 Chablis, France
  • Patrick Piuze 92 “Chapelle”, 2017 Chablis, France
  • Benjamin Leroux 110 “Saint Romain Sous Le Chateau”, 2014 Burgundy, France
  • Sandhi 68 Chardonnay, 2015 Santa Barbara, California
  • Paul Hobbs 75 “Crossbarn”, 2016 Sonoma Coast, California
  • Matthiasson 130 “Michael Mara Vineyard”, 2014 Sonoma Coast, California
  • Wind Gap 90 “James Berry Vineyard”, 2012 Paso Robles, California
  • Francois Carillon 145 2016 Puligny-Montrachet, Burgundy, France
  • Kistler 165 “Les Noisetiers”, 2016 Sonoma Mountain, California
  • Evening Land 149 “La Source – Seven Springs Vineyard”, 2015 Eola-Amity Hills, Oregon
  • SAUVIGNON BLANC & CHENIN BLANC
  • Kivelstadt 75 “The Family Secret” Sauvignon Blanc, 2017 Spring Ranch, California
  • Paul Cherrier 75 Sauvignon Blanc, 2017 Sancerre, France
  • Cloudy Bay 78 Sauvignon Blanc, 2018 Marlborough, New Zealand
  • Bernard Fouquet 48 “Cuvee Silex”, Chenin Blanc, 2016 Vouvray, France
  • Pax Wine Cellars 68 “Buddha’s Dharma Vineyard”, Chenin Blanc, 2015 North Coast, California
  • OTHER WHITES
  • Markus Huber 56 “Traisental Terrassen”, Gruner Veltliner, 2017 Kamptal, Austria
  • Donnhoff 68 Riesling, 2017 Nahe, Germany
  • Perrin 48 “Reserve”, Viognier/Grenache Blanc Blend, 2016 Rhone Valley, France
  • Bruna Grimaldi 75 “Langhe”, Arneis, 2017 Piedmont, Italy
  • Skouras 60 “Salto”, Moscofilero, 2017 Peloponnese, Greece
Red
  • PINOT NOIR
  • Albert Bichot 60 “Vieilles Vignes”, 2016 Burgundy, France
  • JF Mugnier 225 “Clos de la Marechale”, 2016 Nuits Saint George, Burgundy, France
  • Regis Bouvier 89 “Les Longeroies”, 2015 Marsannay, Burgundy, France
  • Hirsch 155 “San Andreas Fault”, 2016 Sonoma, California
  • Peay 99 “Pomarium”, 2016 Sonoma, California
  • Tyler 130 “Old Vine”, 2015 Bien Nacido, California
  • Seasmoke 225 “Ten”, 2016 Santa Rita Hills, California
  • Salem Wine Co 72 2016 Eola-Amity Hills, Oregon
  • Shea 110 “Shea Vineyard”, 2014 Willamette Valley, Oregon
  • Gary Ferrell 96 2016 Pinot Noir, Russian River Valley, California
  • RHONE STYLE REDS
  • St Cosme 48 Grenache Blend, 2015 Cotes du Rhone, France
  • JL Chave 85 “Offerus”, Syrah, 2015 St Joseph, Rhone Valley, France
  • Piedrasassi 75 Syrah 2017 Santa Barbara, California
  • Zaca Mesa 55 Syrah 2015 Santa Ynez, California
  • CABERNET & BORDEAUX BLENDS
  • Marietta 78 “Family Series”, 2015 North Coast, California
  • Hall 110 2015 Napa Valley, California
  • Haut Brion 215 “La Tour”, 2002 Pessac-Leognan, Bordeaux, France
  • Chateau de Bellevue 79 “Lussac”, 2012 Saint-Emilion, Bordeaux, France
  • Elizabeth Spencer 98 2015 Napa Valley, California
  • Chateau Potensac 110 2002 Medoc, Bordeaux, France
  • Chateau Citran 87 1998 Haut Medoc, Bordeaux, France
  • Freemark Abbey 146 2015 Napa Valley, California
  • ITALIAN & SPANISH REDS
  • Rocca di Castagnoli 64 “Chianti Classico” Sangiovese, 2015 Tuscany, Italy
  • GD Vajra 92 “Superiore” Barbera d’Alba, 2015 Piedmont, Italy
  • Cvnew 68 “Vina Real” Tempranillo, 2016 Rioja, Spain
  • La Rioja Alta 150 “Gran Reserva” Tempranillo, 2009 Rioja, Spain
  • Lopez de Heredia 110 “Vina Bosconia Reserva”, 2006 Tempranillo, Rioja, Spain

*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness

WILD
  • The Trespasser 15 Gin, Quince, Apple Brandy
  • The Plumed Serpent 13 Tequila, Pama, Lime, Chili, Cilantro
  • How Beastly the Bourgeois Is 14 Vodka, Passion Fruit, Mint, Lime
COMMON
  • Ramona 13 Grapefruit Italian Wine Spritz
  • Bramble Smash 14 Vodka, Preserved Berries, Citrus
  • Our Manhattan 16 Rye, Sweet Vermouth, Blended Bitters, Smoke
DRY
  • Brooklyn Calling 13 Barrel Aged Lapsang Souchong, Proteau Ludlow, Housemade ‘Zero Proof’ Bitters
  • Plucked 11 Pomegranate-Hibiscus Infusion, Lime, Chili, Cilantro
  • Curious Elixir “No. 1” 12 Curious Elixir’s Zero-Proof Negroni

*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness

BY THE BOTTLE
  • Revelry Gullah Cream Ale 8
  • Freehouse Green Door IPA 8
  • Westbrook White Thai 8
  • Coast Dead Arm Pale Ale 8
  • Clausthaler (NA) 8

*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness

Wednesday and Thursday, 5-6:30 PM
  • Select Small Bites $5
  • Select Wines $8

*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness

Enjoy a 5-course dinner for $95 per person
Small Bites
  • Steam Bun Maine Lobster, Yuzu Kosho
  • Agedashi Tofo Oyster Mushroom, Jicama Kimchi
  • Baked Oyster Chimichurri, Prosciutto
  • Har Gow Shrimp, Carrot
  • Osetra Caviar Creme Fraîche Cheesecake
First
  • Diver Scallop Crab rice, Furikake, Shellfish Emulsion
Next
  • Tilefish 'Fruit de mer boudin blanc’, Sunchokes, Early spring peas
Then
  • Snake River Farms Wagyu Black truffle mille feuille, Purple broccoli, Soy-caramel sauce
Dessert
  • “Chocolate For Two” Red Velvet Tres Leches Cake

*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness