TO START
FRESH BREAD /6pp
backcountry cultured butter | flake salt
LAMB TU EN PRESS /29
confit leg of lamb | chicory | anchovy & caper vinaigrette | red wine jus
OYSTERS ON THE HALF SHELL /6 per
mignonette | cocktail sauce | lemon
BEETROOT CARPACCIO /24
salt-baked beets | raspberry truffle vinaigrette | toasted hazelnuts | wild arugula |goats cheese
SEARED SCALLOPS /29
crisp prosciutto | lobster hollandaise | summer squash
TAM CAESAR /25
shaved parm | cured lemons | crispy lardon | frico
SHIRAZ SALAD /25
crisp vegetables | tender leaves | marinated goat cheese | preserved lemon dressing
WAGYU BEEF TARTAR /29
Brant Lake 21-day dry aged wagyu | lacto-fermented mushroom garum | grilled baguette
enhancements
- butter-poached lobster tail /32
- seared foie gras /25
- seared scallops /18
MAINS
DUCK LEG CONFIT /47
smoked duck | summer bean cassoulet | orange buttered rice | frisée fine herbs | lavender honey drizzle
DRY-AGED PORK CHOP /48
Cutter Ranch 30-day dry-aged pork | kombucha apples |cider glazed carrots | green beans | pomme puree| bourbon mustard sauce
HAIDA GWAII SABLEFISH /46
miso cured white bean puree | grilled green onion | young bok choy | tame mushrooms| fermented black bean sauce
ROASTED PERSIAN AUBERGINE /32
crispy Middle Eastern spiced eggplant | roasted tomato dressing | herb spoon salad | Aleppo pepper labneh
GRILLED CORNISH HEN /44
citrus braised endive | asparagus | roasted potatoes | creme fraiche | jus | fermented pepper sauce
WAGYU PETITE FILLET 5oz/49 10oz/66
Brant Lake wagyu | roasted mushrooms | crispy potato pave | black peppercorn hollandaise | red wine jus
CACIO E PEPE /34
fresh hand-cut bronze die pasta | pecorino | black pepper paste
enhancements
- butter-poached lobster tail /32
- seared foie gras /25
- seared scallops /18
OUT OF THE DRY AGER™
Choice cuts of beef, dry-aged to an optimal 49 days – intensifying flavors and transforming the meat in a way that can only be achieved through our exceptional in-house dry-aging program.
BRANT LAKE WAGYU BONE-IN STRIPLOIN (14OZ) /119
AAA BONE-IN RIBEYE (17OZ) /129
BRANT LAKE WAGYU GOLD RIBEYE (17OZ) /265
accompanied by a single serving of
- crispy potato pave
- glazed mixed vegetables
- bordelaise
enhancements
- butter-poached lobster tail /32
- seared foie gras /25
- seared scallops /18
DESSERTS
DARK CHOCOLATE SEMIFREDDO /16
white chocolate espuma | strawberry salsa | vanilla shortbread cookie | dark rum
OLD-WORLD RICOTTA CHEESECAKE /18
bourbon & brown butter peaches | buckwheat biscuit | micro basil
LEMON CURD /16
graham crumb | italian meringue | raspberry sauce
SEASONAL SORBET /13
please ask your server for the flavor of the week