Our Menu
Our menu changes from week-to-week as our local farms and foragers ebb and flow with the seasons. Some ingredients may vary, so this menu could evolve a bit as well.
February 11 - 14, 2026
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Yellowfin Tuna Carpaccio
lemon - saffron jam / caper meringue /
sea beans / imperial osetra caviar
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Roasted Kyoto Carrot Soup
coconut milk / pickled daikon radish /
garlic chive & sesame pancake
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Spaghetti alla Chitarra
maine sea urchin / salmon roe /
crispy guanciale / scallions
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New Frontier Bison Loin
feta cheese tempura / judith & samer's sumac /
leek confit purée / pomegranate molasses
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Smoked Opéra Cake
winter citrus marmalade / dulce de leche anglaise /
chocolate ganache / mezcal & grapefruit sherbet
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...plus a few surprises!
Dietary Restrictions: We’re able to accommodate some dietary restrictions and allergies, including gluten intolerance, but keep in mind that our small kitchen is not gluten-free or free of any other potential food allergens such as nuts or shellfish. At this time we do not offer a dairy-free, egg-free, sugar-free, allium-free, or vegan menu option. If you have multiple restrictions or life-threatening allergies, please contact us by email or at (540) 987-5105 before booking your table.
Also, be sure to specify the dietary restrictions (if any) of everyone in your party when booking your table. Last minute menu changes are extremely difficult and we’d hate for anyone to miss out.