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From the kitchen
Chef Elena Marchetti cooks a menu that changes with the market — twelve courses, sourced within fifty miles, plated with intent. There is no à la carte. There is only tonight.
Tonight's tasting menu
Oyster, cucumber, elderflower — —
Hand-rolled tagliolini, black truffle — —
Line-caught turbot, brown butter — —
Dry-aged duck, cherry, cocoa — —
Aged comté, walnut, honey — —
Twelve courses — $185
Hand-rolled tagliolini, black truffle — —
Line-caught turbot, brown butter — —
Dry-aged duck, cherry, cocoa — —
Aged comté, walnut, honey — —
Twelve courses — $185
Live preview — every color, word and block is editable after you pick it.