m e n u
subject to change based on season + availability.
phyllis’ pickles 4
rye rolls, seasonal butter 4pcs 6
endive & frisée, le brouère, walnuts, apple, sherry-vin 19
beets, agrodolce, horseradish cream, hazelnuts, watercress 21
sunchoke, green peppercorn emulsion, piparra pepper, comté 22
cured and fresh trout, sauce gribiche, sourdough 23
raw beef, king james blue, chicory, potato chips 22
spätzle, maitake & cauliflower mushroom, pecorino lupa 33
lingcod, honey mussels, flageolet beans, vadouvan butter sauce 37
chicken schnitzel, bratwurst, caraway sauerkraut 35
bavette, mushroom-madeira sauce, beef tallow chips, dijonnaise 45
chocolate mousse, bergamot cream, almonds 12
sticky toffee pudding, vanilla custard, bourbon, cornflakes 12
chaumes, red-pepper-apricot jelly, brioche 16
menu for the table 71 per person
b e v e r a g e o f f e r i n g s
we keep our list short, sharp and dynamic with an ever-evolving selection of wines that champion producers who follow a low-intervention approach to farming + winemaking.