Served after 4:00 pm when dinner hours are available.
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 $14
Flower Salad
sunflower sprouts, bee pollen, honey vinegar $18
Little Gem
green goddess herbs, artichoke, caesar dressing $19
Raviolo
farmer's cheese, English pea, fava bean $20
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
Conserva
horseradish, chanterelle, spring onion $25
Spaghettini
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 $26
Maine Lobster
English pea agnolotti, lobster sauce, nasturtium $36
Ocean Trout
garden radish, potato veloute, hazelnut brown butter $42
Striped Sea Bass
rainbow cauliflower, beet root, fine herbs $47
FAUNA/PASTURE
Beef Carpaccio
burrata, egg yolk, black lime $27
Rabbit Porchetta
pickled young vegetables, mustard, madeira jus $32
Colorado Lamb
white asparagus, Tokyo turnip, black garlic $56
Dry-Aged Bone-In Ribeye
prime beef, green garlic gremolata, ramp butter $90
Whole Roasted Green Circle Chicken
garden lavender, wildflower honey, spring panzanella salad $75
ACCOMPANIMENTS
$12 each
Grilled Broccolini
tahini, lemon
Caramelized Savoy
crispy cabbage, keepwell soy
Shoestring Frites
rosemary, parmesan
Dauphinoise Potato
spring garlic fondue
Chef’s Tasting Menu
5 courses: A culinary journey through flora, funga, and fauna $115