231 Ellsworth

Winter

Starters

Chestnut soup with foie gras profiterole and baby herbs 11.00

Salad of young lettuces, sherry vinaigrette, heirloom carrots 9.00

One-hour egg, sweet garlic purée, maple bacon, and salsa verde 13.00

Foie Gras 3 Ways; seared, poached, and crème caramel with truffled apple purée and candy cap syrup 22.00

Middle Courses

Squab breast & confit leg, huckleberries in vanilla olive oil, and butter braised salsify 18.00

Hokkaido scallop sashimi, seared avocado, mango, and Ha Tien pepper oil 15.00

Roasted baby beet napoleon, Humboldt Fog goat cheese, pistachio tuile, tarragon-citrus coulis 13.00

Main Courses

Tai Snapper, vanilla -braised endive, forbidden rice cake, avocado purée 32.00

Arctic char, orange and purple cauliflower with curried brown butter, Thompson raisins, trout roe 29.00

Bigeye tuna tataki, eggplant in miso, grape confit, mountain caviar, and fresh wasabi 33.00

Orgie Végétale ~ An indulgence of the season’s best vegetables 25.00

Berkshire pork loin & confit belly, housemade sauerkraut, roasted beets in whole grain mustard 31.00

Nitschke’s grass-fed New York steak, heirloom potatoes, bone marrow croquette, sauce bordelaise 36.00

3 course prix-fixe $39/person

1st course

Hearts of romaine, Parmesan-garlic dressing, and Spanish white anchovies 0.00

or

Carrot soup with Black Trumpet caviar 0.00

or

Pork belly, Brussels sprouts braised with paprika, pickled ramps 0.00

2nd course

Arctic Char, mussel potage, saffron, fennel, and Spanish chorizo 0.00

or

Crisp duck confit, braised kale, slow-poached egg, bacon vinaigrette 0.00

or

Braised lamb shank, butter bean cassoulet, roasted escarole, smoked paprika 0.00

3rd course

Chocolate fondant with warm liquid caramel and fleur de sel 0.00

or

Roasted coffee crème brûlée with housemade cookies 0.00

or

Meyer lemon meringue tart 0.00