Dinner Menu
Starters
| Pan seared rice paper wrapped sea scallops, ginger sesame vinaigrette | 11/15 |
| Warm goat cheese, organic greens, roast pistachio, apple, spiced cassis | 11 |
| Game charcuterie: foie gras tourchon, duck prosciutto, boar rillettes, apple chutney | 13 |
| Snow crab and taro napoleon, tropical fruit, avocado | 13 |
| Carpaccio of elk, pickled winter vegetables, truffled pecorino grilled cheese | 13 |
Principal Dishes
| Grilled beef tenderloin, braised short rib, raw milk bleu d'Auvergne crust, cabernet reduction | 33 |
| Roast organic Nova Scotia venison, "braised elk forest mushroom shepherd's pie", cave-aged gruyere |
34 |
| Wild striped rod and reel sea bass, blue potatoes, saffron buerre blanc | 29 |
| Roast breast of guinea hen, double smoked bacon porcini jus | 27 |
| Grilled yellowfin tuna "rare", Shanghai bok choy, red curry butter | 28 |
To Finish
| Grapefruit campari tarragon sorbet with house biscotti | 8 |
| Wild blueberry pecan tart, lemon verbena ice cream | 9 |
| Semi-frozen chocolate terrine, mango coulis | 9 |
| Flourless chocolate almond cake, hazelnut chocolate torte, amaretto ice cream | 8.5 |
| Cheese 3: blue shropshire, le Riopelle, Alfred le Fermier | 12 |
The Flight: a six-course tasting adventure (call for availability) |
70 |
| Menu is subject to change |