Because the menu changes often due to seasonality and sourcing, the menu below is a sample of what you can expect when dining with us.

 

FOUR COURSES  50

 

THREE PREPARATIONS OF MAINE OYSTERS  9

SOFT SCRAMBLED EGG WITH UNI AND MAPLE VINEGAR CREAM  6

FRIED SHISHITO PEPPERS FILLED WITH SPICY COD 6

CRISPY DELICATA SQUASH WITH SANSHO 6

 

GRILLED LOBSTER WITH CORN, HUSK CHERRIES AND LOBSTER BUTTER  16

BLUEFIN TUNA WITH ARTICHOKES, CHARRED EGGPLANT AND TOASTED SEEDS  16

ROASTED CARROTS WITH ORANGE AND CURED ARCTIC CHAR  12

 

COD POACHED IN OLIVE OIL WITH TOMATOES AND SEAWEED 26

FLOUNDER ROASTED IN BROWN BUTTER WITH BROCCOLI, TURNIPS AND POTATOES  26

ROASTED PORK WITH CAULIFLOWER AND SMOKED PEAR 28

 

FUZZY UDDER CREAMERY 'TORRENT' WITH PICKLED BERRIES AND WARM BISCUITS  10

WILD BLUEBERRIES SOUFFLE WITH SALTED LEMON ICE CREAM   8

YOGURT PANNA COTTA WITH PRESERVED WATERMELON AND RASPBERRY  8

ZESTAR APPLE GLAZED IN BIRCH SYRUP WITH GINGER AND WILD APPLE SORBET 8