Chef’s Tasting Menu

The Tasting Menu items do change seasonally, as we strive to incorporate the best ingredients
from the field, farm, forest and water to create the menu.
The below menu is to be used as a sample of our offerings.


Please note, due to the complexity of the Tasting Menu, it is intended for the enjoyment of the whole table.
During dinner hours in the main dining room – Suit jackets are recommended, no denim, sportswear or shorts.
Dinner is served from 5:30p.m. to 9:00 p.m.

TASTING MENU
165

WINE PAIRING
115

ALBACORE TUNA CANAPÉ
Sugar Herbs, Garden Citronella

POTTED EARTH
Young Vegetable, Green Goddess, Dressed Kaniwa
2015 Vouvray, Sec-Tendre, Château Gaudrelle

COD ON COD
Fogo Island Cod Cheek on Salt Cod, Oxeye Daisy Caper Remoulade
2012 Niagara Peninsula, Bachelder ‘Mineralite’

DUCK FOOT
Bird Liver Parfait, Crispy Skin, Cacao, Chickweed
N/V Pomme Cidre, Bordelet

BUTTERMILK
Snow Crab, Caviar, Bronze Fennel
2014 Russian River Valley, Sauvignon Blanc, Merry Edwards

STRAWBERRY GAZPACHO
Mascarpone, Tomato, Basil, Nasturtium
2016 Chinon Rosé, Marie Justine

MARINATED LAMB
Black Radish, Ramp Pickle, Leek Flowers, Lamb Aioli
2008 Barbaresco, Ca’ du Rabaja

POUSSIN
Roasted Baby Chicken, Foie Gras, Peas, Lavender Honey
2009 Rioja, Reserva, Valenciso

TASTE THE GARDEN
Foraged Leaves, Berries, Petals

HONEY BOX
Caramelized LH Honey, Light Honey Mousse, Bee Pollen
2015 Muscat Beaumes De Venise, Domaine des Bernardins

TERROIR AU LAIT
40% Milk Chocolate Hazelnut Bomb

MIGNARDISES

Footer Foxes in garden setting