Tuesday - Saturday 5:30-6:30 - $49 per guest.
Storey Farm Egg Salad, Fines Herbs, Olive Oil
Smoked Trout Toe, Cured Egg Yolk, Anchovy Dressing
Peruvian Potatoes, Snow Peas, Pearl Onions, Celeriac Puree, Perigord Truffles
USDA Certified Angus Beef, 21 Day Wet Aged, Potato Puree, Sautéed Spinach, Bordelaise
Sunchoke, Yellow Foot Chanterelles, French Breakfast Radish, Lacinato Kale, Sherry Jus
Espresso Cake, Milk Chocolate Whipped Cream, Toasted Hazelnut Drops
Chef's Daily Selection
Macerated Berries, Spiced Pinot Noir Reduction
“Live In Each Season As It Passes, Breathe The Air, Drink The Drink, Taste The Fruit, And Resign Yourself To The Influences Of Each.”
Henry David Thoreau
We ask that guests please silence and refrain from cell phone use while in the restaurant, thank you. For additional information or reservations please contact leisure services at (843) 768-6253.