Early Summer Menu
FLORA
Pull-Apart Brioche
garden herbs, honey butter, local sea salt $12
Flower Salad
field greens & flora, bee pollen, honey vinegar $18
Little Gem Caesar
green goddess herbs, artichoke, thin croutons $19
Charcoal Roasted Beets
shallot, creme fraiche, nasturtium leaves & oil $18
Chilled Summer Corn Soup
blue crab, fermented tomato, espelette pepper $23
Heirloom Tomatoes
strawberries, curly mint, sheep's milk gelato $20
FUNGA
Shiitake Skewer
marinated shiitake, pickled fennel, porcini $16
Bisque
hen of the woods, shiitake, chive $18
Blue Oyster
sweet corn agnolotti, fresno chili, genovese basil $28
Tagliatelle
cremini & beech mushrooms, cherry tomatoes, summer truffles, garden velouté $34
King Trumpet
potato fondant, Tokyo turnips, sauce Périgueux $35
FAUNA/OCEAN
Crudo
bluefin tuna, yuzu glaze, puffed rice $23
"Fruits de Mer"
oishi shrimp, squid, octopus, bay scallops, avocado, cucumber, citrus & coriander dressing $36
Spaghetti alla Chitarra
blue crab, saffron, opal basil $34
French Omelet
Maine lobster, sauce bearnaise, petite greens $38
Branzino
whole-grilled, fennel jam, marcona almond $52
FAUNA/PASTURE
Beef Carpaccio
burrata, egg yolk, black lime $27
Pork Belly
peas, heirloom barley, pearl onion jam $24
Rohan Duck Breast
summer corn, smoked black raspberry, pistachio $47
Bone-In Ribeye
rainbow chard, vidalia onion, sauce au poivre $82
Whole Roasted Green Circle Chicken
garden lavender, wildflower honey, accoutrements from our garden $75
ACCOMPANIMENTS
$12 each
Shaved Brussels Sprouts
preserved lemon, parmesan
New Potato Salad
summer corn, horseradish
Marinated Cucumbers
lacto-fermented, fresno chili
Grilled Watermelon
dill, whipped feta
Chef’s Tasting Menu
5 courses: A culinary journey through flora, funga, and fauna $115
Our Vegetable Garden
Join us in celebrating the exceptional produce from The Ornamental Kitchen Garden
Just steps from the restaurant, our vibrant vegetable garden flourishes, offering the freshest seasonal ingredients at their peak. This intimate proximity fosters a harmonious, sustainable relationship between cooks and gardeners. By nurturing our garden with the same care as our cuisine, we honor the integrity of every harvest and celebrate a true “garden-to-table” philosophy.