All-Day Culinary & Natural Cellar.

Viennoiserie & Bakery

$5.50

81 laminated layers of Normandy cultured butter (84% butterfat) and stone-ground French wheat. Baked crisp with a featherlight honeycomb crumb.

Viennoiserie & Bakery

$6.25

Double batons of Valrhona 70% dark single-estate chocolate folded into flaky golden laminated brioche-croissant dough.

Viennoiserie & Bakery

$6.50

Traditional Breton caramelized layered pastry crust finished with hand-harvested Guérande fleur de sel and smoked vanilla sugar.

Viennoiserie & Bakery

$5.75

Slow-proved twisted sourdough enriched dough infused with freshly crushed green cardamom, pearl sugar, and brown-butter glaze.

Bread & Pantry

$11.00

48-hour cold fermented signature loaf crafted from whole heritage grains, wild levain culture, and mineral spring water. Blistered blistered mahogany crust.

Savory Breakfast

$16.50

Crushed California Hass avocados, pickled shallots, shaved breakfast radishes, Aleppo chili flakes, micro cilantro, and cold-pressed olive oil on grilled country sourdough.

Savory Breakfast

$17.00

Folded organic pasture eggs, thick-cut applewood smoked bacon, caramelized Vidalia onion jam, aged sharp cheddar, and fermented chili aioli on toasted milk brioche.

Griddle & Sweet

$20.00

Souffléd ricotta griddle cakes topped with wood-roasted blackberries, whipped honeycomb butter, toasted pistachio crumble, and pure Vermont Grade A maple syrup.

Skillet & Eggs

$19.50

Two poached farm eggs simmered in a rich sauce of San Marzano tomatoes, roasted bell peppers, cumin, harissa oil, and sheep’s milk feta. Served with hot wood-fired za’atar flatbread.

Skillet & Eggs

$24.00

Slow-stirred French pasture eggs with cultured crème fraîche, fresh summer black truffles, French chives, and toasted buttered brioche soldiers.

Seafood & Tartines

$22.00

Beetroot-cured King Salmon, whipped herb labneh, shaved Persian cucumber, pickled mustard seed pearls, fresh dill, and caperberries on seeded Danish rye.

Griddle & Sweet

Seasonal

$21.00

Custard-soaked thick house brioche, pan-seared with burnt sugar crust, mission fig compote, smoked maple mascarpone cream, and candied pecans.

Market Greens & Salads

$25.00

Castelfranco radicchio, baby watercress, honeycrisp apple matchsticks, charred mission figs, toasted hazelnuts, and shaved aged Comté in a sour cherry vinaigrette.

Sandwiches & Savory

$26.50

Charred Prime bavette steak sliced thin, caramelized sweet onions, wild arugula, melted Gruyère AOP, and fresh horseradish aioli on warm crusty baguette.

Soups & Starters

Seasonal

$16.00

Creamy roasted Jerusalem artichoke soup topped with brown butter hazelnut drizzle, crispy sunchoke crisps, and winter truffle oil.

Soups & Starters

Seasonal

$18.50

Flaky laminated puff pastry, whipped herbed chèvre, rainbow heirloom tomato carpaccio, aged balsamic reduction, and crispy purple basil.

Sandwiches & Savory

$21.00

Fresh artisanal Pugliese burrata, wood-charred seasonal stone fruit, crushed pistachio pesto, wild arugula, and 12-year Modena balsamic glaze on grilled sourdough.

Wood-Fired Mains

Seasonal

$88.00

14-day dry-aged whole duck roasted over open embers with lavender honey glaze, charred parsnip mousseline, bitter radicchio, and spiced huckleberry jus.

Wood-Fired Mains

$54.00

12oz 45-day dry-aged Prime ribeye seared over white oak coals, roasted bone marrow herb butter, wild watercress salad, and triple-cooked beef fat frites with black pepper béarnaise.

Wood-Fired Mains

$48.00

Day-boat whole turbot fillet roasted on cedar wood over charcoal, sea bean emulsion, brown butter caperberry meunière, and confit thumbprint potatoes.

Hearth & Grains

$34.00

Acquerello carnaroli rice, wood-roasted morels, chanterelles, black trumpet mushrooms, aged Parmigiano-Reggiano Vacche Rosse, and winter herb oil.

Raw Bar & Starters

$24.00

Diver-caught sashimi Hokkaido sea scallops, compressed Asian pear, pickled finger lime pearls, shiso oil, and white ponzu dashi broth.

Raw Bar & Starters

$22.00

Split canoe bone marrow roasted over embers, slow-braised oxtail marmalade, parsley caper shallot salad, and toasted grilled sourdough bread.

Specialty Coffee

$4.75

Natural anaerobic process with bright notes of wild bergamot, candied peach, and jasmine blossoms. Extracted on a custom Slayer machine.

Specialty Coffee

$12.00

Prized micro-lot coffee brewed manually on Origami dripper. Layered complexity of orange blossom, white tea, and papaya nectar.

Aperitifs & Cocktails

$14.00

House-distilled non-alcoholic bitter aperitif, garden rosemary syrup, fresh grapefruit juice, and sparkling mineral water with charred citrus wheel.

Aperitifs & Cocktails

$19.00

Rye whiskey infused with toasted sourdough crusts, charred wood bitter reduction, Demerara sugar, and flamed orange peel over hand-carved ice sphere.

Natural Wine by the Glass

$24.00

7 months of skin maceration in Georgian terracotta amphorae underground, then aged 6 years in oak casks. Amber, dried apricot, dried wild sage, and minerals.

Natural Wine by the Glass

$28.00

Crisp, radiant pale gold hue with fine persistent bubbles. Brioche, ripe pear, white florals, and crisp green apple finish.