Winter 2010

Pumpernickel soup, smoked sable, blood orange, puffed gruyere  ....  17
Shrimp cannelloni, cranberry, daikon, mint  ....  18
Corned duck, rye crisp, purple mustard, horseradish cream  ....  15
Eggs benedict  ....  16
Hanger tartare, smoked almond, banana, hibiscus  ....  17
Cuttlefish, cashew, rootbeer, watercress  ....  19
Aerated foie, pickled beet, mashad plum, brioche  ....  19
Smoked eel, spice bread, black radish, campari  ....  18
Bay scallops, bone marrow, bulgur, crosnes, tamarind  ....  18


Arctic char, snow pea, fried yucca, cherry-black bean  ....  32
Skate, sweet and sour salsify, wild rice, butternut squash  ....  29
Mediterannean bass, artichokes, bamboo rice, halva, chicory  ....  31
Scallops, pine needle udon, grapefruit dashi, chinese broccoli  ....  29
Parsnip tart, quinoa, hazelnuts, bok choy  ....  25
Duck breast, apple, cheddar, kimchee-cous cous  ....  31
Pork loin, charred leeks, caraway mashed, coconut-mustard  ....  29
Venison chop, freeze dried polenta, fennel, asian pear  ....  34
Wagyu skirt steak, long bean, tamarind, peanut butter 'pasta'  ....  35


Sweet shrimp, popcorn, jicama, lime
Cava ‘L’Hereu Reserva Brut’ Raventós i Blanc 2006 (Cataluna, Spain)

Everything bagel, smoked salmon threads, crispy cream cheese
Cava ‘L’Hereu Reserva Brut’ Raventós i Blanc 2006 (Cataluna, Spain)

Foie gras, passionfruit, chinese celery
Riesling Spätlese Selbach 2008 (Saar, Germany)

Scrambled egg ravioli, charred avocado, kindai kampachi
Riesling Spätlese Selbach 2008 (Saar, Germany)

Cold fried chicken, buttermilk-ricotta, tabasco, caviar
Pinot Noir Torii Mor (Oregon)

Langoustine, red pepper, black sesame, shiso
Pinot Noir Torii Mor (Oregon)

Beef and bearnaise
Zweigelt Sattler 2008 (Burgenland, Austria)

Lamb loin, black garlic romesco, soybean, pickled garlic chive
‘Artist Series #5’ Soos Creek 2005 (Columbia Valley, Washington)

Vanilla-mango ice cream, yuzu, spruce

Hazelnut tart, coconut, chocolate, chicory
Commandaria St. John Keo NV (Lemesos, Cyprus)

Carmelized brioche, apricot, buttercream, lemon thyme
Moscato d’Asti ‘Bricco Quaglia’ La Spinetta 2008 (Piedmont, Italy)

Cocoa packets. Chocolate shortbread, milk ice cream

We ask that the entire table participate in the tasting menu

TASTING MENU: 140    WINE PAIRING: 75
Chef: Wylie Dufresne    Chef de Cuisine: Jon Bignelli