Chef's December Tasting Menu ​
​Five-Course $105
​Wine Pairing Available for Additional $75
Not available for carryout
available Tuesday - Saturday

First Course

Nantucket Bay Scallops
satsuma mandarin, coconut nage, salty fingers, chili, Thai basil oil
or
Mushroom Velouté Ⓥ
crispy truffle croque Monsieur

​
Second Course

Bluefin Tuna
foie gras torchon, kosho-persimmon, ginger sauce
or
Shakshouka Ⓥ
spiced red pepper compote, za'atar omelette


Third Course

Braised Lamb Shank
La Boîte ”Oz“ spice jus, fontina scarpinocc pasta, Calabrian chili, morels
or
Fontina Scarpinocc Pasta Ⓥ
Lacinato kale, morels, Calabrian chili


Fourth Course

Guinea Hen "Au Vin"
Burgundy braised leg, lardon, button mushroom, turnips, pomme Dauphine
or
Miso Roasted Butternut Squash Ⓥ
Basmati rice foam, Thai basil-soy glaze


Fifth Course

Nougat Ⓥ
honey crémeux, nougat ice cream, pistachio crumble, candied orange
or
Huckleberry Ⓥ
Rum cake, huckleberry jam, puffed quinoa, vanilla chantilly



​Executive Chef Bertrand Chemel
Chef de Cuisine Ruth Mergaye