CHEF’S TASTING MENU

langoustine tartlet with garlic confit and green tomatoes

elk tartar with mustard emulsion on pommes paillason

HIRAMASA

carrot puree, fermented daikon, watermelon granita

OSSETRA CAVIAR

corn custard, pemaquid mussels, puffed sorghum

MAINE LOBSTER

pickled granny smith apples, cucumber vinaigrette, choron sauce

HOKKAIDO SCALLOP

lobster mushroom, ramps and iberico pork mushroom broth

Danish rye bread with apple butter

HALIBUT

salt baked celeriac, hazelnuts, smoked whey beurre blanc

CRESCENT FARM DUCK

pointed cabbage, chanterelles, brandy duck jus

savory cheesecake with sourdough crisp and blueberry granita

ARCTIC BIRD’S NEST

goat cheese parfait, sea buckthorn curd, blueberry sorbet