March 1st, 2019

bread made from heirloom grains with house cultured butter & buttermilk

kabocha squash with mole & buttermilk

japanese sweet potato with cured egg yolk & aerated hollandaise

dried & smoked carrots with caramelized yogurt, buckwheat & nasturtium

maitake with smoked egg yolk, toasted grains & a broth of cured beef

porridge of sour cream with beef katsuobushi & brown butter

wakame seaweed rigatoni with yuzu kosho & scallop katsuobushi

beet zucca with beet greens, bbq short rib, horseradish & buckwheat


Due to the seasonality of our ingredients and to ensure the best flavor, some of these items may vary slightly. 

 To purchase tickets please go to “supper club” tab.