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Three courses: select your starter, main course, and dessert
Cucumber relish, Thai basil sorbet, crème fraîche
Parmigiano mousse, pine nut gremolata, aged balsamic
Summer fruit, tomato vierge, strawberry gochujang
Local mushrooms, cucumber, borage
Lady Goose ‘Nduja, charred corn, mushroom
Sicilian pistachios, rhubarb, spring garlic
Eggplant, garden greens, heirloom tomato broth
Aged Balsamic, Vidalia onion, Parmigiano potatoes
Roasted cucumber, turnips, sweet pea nage
Fresh bean panisse, Vadouvan spice, fennel
Cracked farro, fiddlehead ferns, mushroom, lemon-ginger emulsion
Parisian gnocchi, chicory, red beet jus, blueberries
Oatmeal cookie, cherry, cardamom
Dark chocolate, red wine cake, cinnamon
Cocoa, cookie crumb, chocolate cremeux
Fruit mostarda, roasted almonds, epi baguette
Austrian Selections from Klaus Wittauer Grüner Veltliner, Ruttenstock, Röschitz-Österreich Pinot Noir, Anton Bauer, Wagram Beerenauslese, Steindorfer “Cuvée Klaus” Apetlon
Etna Bianco, Palmento Costanzo “Mofete” Malbec, Catena Alta “Historic Rows” Zibibbo, Pelligrino Passito di Pantelleria
Sparkling, Schramsberg “Blanc de Blanc” California Chardonnay, Rombauer, Carneros Cabernet Sauvignon, Silver Oak, Alexander Valley