Soft Boiled Egg with Wild Keta Roe & Chives

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A Salad of Spring Greens, Sugar Snap Peas, Cucumbers & Radishes with Almonds, Sesame Seeds & Ginger Vinaigrette

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Roasted Copper River Sockeye with Marinated Artichokes, Roasted & Raw Fennel, Flageolet, Olive Relish & Green Garlic Aioli

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Farrotto with Porcini, Morels, Asparagus & Ramp Butter

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Braised Lamb Shoulder with Chermoula Marinated Zucchini, Chickpeas, Lentils, Cauliflower Skordalia, Dates, Harissa & Pine Nuts

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Chamomile Panna Cotta with the Very First Strawberries & Pistachio Brittle

menu subject to change, please use as reference only

A service charge of 20% will be applied to all parties of 8 or more. The restaurant retains 100% of this amount.