SNACKS

NORI DUSTED GOUGERS

UMEBOSHI CHALLAH
meyer lemon butter

CRISPY SWEETBREAD
bleu cheese, hot sauce

P R ESS ED AS I A N PE A R SA I S O N

MAINE LOBSTER
matsutake chawanmushi, apple, squash, wort consommé
P R ESS ED AS I A N PE A R SA I S O N

MADAI
sea urchin, lardo, cucumber, avocado, smoked shoyu, arari
F R EEZE DR I E D BLAC K LI M E WI T

KELUGA CAVIAR
cockles, “chowda”, vegetables, scallop velouté
UNF ILTER ED M ANGO P I N E A PPLE N E W Z E A LA N D H A Z Y IPA

KING CRAB
cheung fun, peanut, scallion, xo sauce
S OU R WAT E R M E LO N SA I S O N

SCALLOP & FOIE GRAS

tokyo turnip, leek, guanciale, melon, barley wine
S OU R P EAC H BE LG I A N G O LD E N

BERKSHIRE PORK BELLY

carolina gold rice, pumpkin, asian pear, chestnut
B R Û L ÉED B ANA N A D UN K E L WE I Z E N BO C K

CARAWAY PRETZEL
beer cheese

SQUAB
belgian endive, celery root, hazelnut crumble, black truffle jus
S H AV ED B L AC K T R UFFLE PI LS N E R

MISHIMA RESERVE
matsutake, thumbelina, sunchoke, bearnaise
OA K B AR R EL AGED FLA N D E R S R E D A LE , 2 01 9 V I N TAG E

LIME-PINEAPPLE SHERBET
finger lime, espelette, beer pour over
TOAST E D R I C E LAG E R

BROWN BUTTER GENOISE

sweet potato ice cream, gooseberry conserva,
pumpkin seed crumble
B OU R B O N BA R R E L AG E D
C H OCOL ATE BA R LE YWI N E , 2 01 7 V I N TAG E

BITTERSWEET CHOCOLATE CAKE

toasted rye ice cream, black walnut, chestnut purée,
smoked foie gras
SCOTCH BARREL AGED PEATED SCOTCH ALE, 2019 VINTAGE

B OU R B O N BA R R E L AG E D
12 L AY ER C AKE I M PE R I A L STO UT, 2 01 8 V I N TAG E

EXECUTIVE CHEF JARED WENTWORTH

BREWMASTER JARED ROUBEN
CHEF DE CUISINE EMILY PHILLIPS
PASTRY CHEF TUCKER CRITCHFIELD
HEAD BREWER JT REA