Executive Chef Thomas Lents Executive Pastry Chef Patrick Fahy

Chef Thomas Lents’ menu offers a unique and flexible
approach to midday dining.
Create your experience by selecting
a sequence of dishes.
any 2 selections $35
any 3 selections $46
any 4 selections $57
Executive Chef Thomas Lents
Executive Pastry Chef Patrick Fahy
select your menu from the following options:
salmon tartare frisée
smoked potato
house-cured sturgeon beet, mache
lobster
winter chicory salad pomegranate
ziti lunghi
gratin of porcini mornay
celery root
venison pici ricotta salata
haricot verts
horseradish
duck confit
ravigote
comté stuffed
pork terrine deviled egg
prime burger bacon onion relish
pomme purée
skate wing escargot
leek and truffle soup ham
potato gnocchi winter citrus
espresso
chocolate
chai affogato biscotti
praline gâteau banana-rum ice cream
shank, short rib
beef pot au feu savoy cabbage
vanilla, basil
fregola, bacon
guinea hen red wine pearl onion
cherry
all selections are available a la carte upon request
milk snow satsuma
chocolate cake streusel
wine selections by the glass:
any selection $12
newton, chardonnay, napa valley 2010
abbazia di novacella, kerner, alto adige-valle
isarco 2011
max ferd richter, riesling, kabinett, mosel 2008
michel redde et fils, sancerre, les tuilières, loire valley 2010
any selection $14
m. chapoutier, belleruche, côte-du-rhône 2010
vall llach, “embruix”, priorat 2008
hentley farm, shiraz, barossa valley 2010
pierre dupond, "chantenaire", côtes du rhône 2011
maison camille giroud, pinot noir, santenay 2009
complete wine list available upon request
Sommelier Nathan Cowan