This menu is also available at the bar in 1906. Please note that reservations for the bar are not accepted.
FLORA
Pull-Apart Brioche
garden seeds, honey butter, local sea salt $12
Flower Salad
sunflower sprouts, bee pollen, honey vinegar $18
Little Gem
green goddess herbs, artichoke, caesar dressing $19
Sunflower Seed “Risotto”
puffed legumes, rhubarb, poached egg $23
Crispy Tofu
heirloom vegetables, coconut rice, spicy yellow curry $28
FUNGA
Pâté
pickled shallots, crispy enoki, warm brioche $19
Bisque
hen of the woods, shiitake, chive $18
Spaghetti Alla Chitarra
morel mushrooms, basil pesto, pine nuts $32
Wellington
cremini duxelles, porcini, petite greens $34
Morel Season
Morel mushrooms are distinctive with their honeycomb like appearance, featuring a textured, spongy cap and a hollow stem. Known for their rich, earthy flavor, they are a prized delicacy in many cuisines, most often foraged in the wild during spring.
Add morels to any dish +$18
FAUNA/OCEAN
Crudo
bluefin tuna, yuzu glaze, rice cracker $22
Maine Lobster
English pea agnolotti, lobster sauce, nasturtium $32
Ocean Trout
garden radish, potato veloute, hazelnut brown butter $42
Striped Sea Bass
vidalia onion, asparagus, fennel salad $47
FAUNA/PASTURE
Beef Carpaccio
burrata, egg yolk, black lime $27
Rabbit Porchetta
pickled young vegetables, mustard, madeira jus $32
Chicken Salad Tartine
toasted pumpernickel, red grapes, avocado $25
1906 Cheeseburger
bread & butter pickles, roasted garlic aioli, sesame bun, pommes frites $27
Flat Iron Steak Salad
cherry tomato, pecans, miso vinaigrette $38
ACCOMPANIMENTS
$12 each
Grilled Broccolini
tahini, lemon
Caramelized Savoy
crispy cabbage, keepwell soy
Pommes Frites
rosemary, parmesan
Whipped Potatoes
ramp butter, fresh herbs
Chef’s Tasting Menu
4 courses: A culinary journey through flora, funga, and fauna $90