FIVE COURSE TASTING MENU

Autumn harvest

Our Autumn Harvest tasting menu celebrates the rich bounty of the fall season through a lens of contemporary fine dining. Each course showcases seasonal ingredients at their peak - from foraged mushrooms and heirloom squash to orchard fruits and game meats. Join us for an elegant exploration of autumn's most profound and comforting flavors, elevated through modern culinary techniques.

Served from 4 guests | Vegan & vegetarian adaptations available

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FIRST

Wild Mushroom Composition

Foraged mushrooms served three ways—carpaccio, essence, and crisp chips—with smoked cultured butter, preserved forest berries, and seeded crackers, finished with woodland herbs, pine oil, and edible flowers.

SECOND

Roasted Pumpkin Velouté

Velvety soup of slow-roasted heirloom pumpkin with brown butter and warm spices, topped with a slow-poached egg, pumpkin seed oil, crispy sage, and brioche croutons, finished with aged balsamic and nutmeg.

THIRD

Harvest Mosaic

Tender roasted autumn vegetables with ancient grains, pomegranate seeds, candied walnuts, and preserved citrus, finished with aged vinegar, toasted spices, and fresh herbs.

FOURTH

Game & Ember

Perfectly cooked venison loin and braised duck leg with juniper and spices, served with sweet potato purée and fruit chutney, with seasonal greens, roasted alliums, and blackberry reduction.

FIFTH

Orchard Pear Composition

Poached pears in mulled wine with spiced gingerbread, brown butter crémeux, and maple-chestnut cream, served with candied pecans and bourbon-vanilla ice cream.