V. MERTZ
Small Plates
April 25, 2024
bread service;
pork fat toasted coconut rolls, herbs, butter
6
foccacia;
balsamic apricot chutney, mornay sauce, micro greens
artisan cheese plate;
chili & honey cracker, candied nuts, apple butter, pickles
18
charcuterie;
pork finocchiona, beef barolo salumi, chicken liver mousse, short rib croquette, accompaniments
20
cucumber & green strawberries;
ricotta, radish greens, strawberry coulis, sunflower chip, za'atar, sherry vinaigretteip,
13
grilled white asparagus;
green garlic, horseradish, chili oil, spiced almond, smoky butter
13
caramelized onion tartlet;
crème fraîche, compressed apple, crispy shallot, radish, mustard, speck, hemp seed
15
foie gras terrine;
pistachio butter, mille-feuille pastry, orange, honeycomb, Strega syrup, rhubarb
25
ahi tuna sashimi;
wild onion, radish, crispy enoki mushroom, orange, soy & ginger vinaigrette
18
wagyu beef tartare;
kimchi vinaigrette, basil aioli, furikake, scallion, sourdough rye
18
handmade cavatelli pasta;
nettles, braised short rib, ramp, green garlic, fresno pepper, grana padano
16
american hackleback caviar;
ramp top waffles, crème fraîche, red onion gel, egg, chive aioli
65
ossetra caviar;
ramp top waffles, crème fraîche, red onion gel, egg, chive aioli
95
Large Plates
turkish dumplings;
lentil, yogurt sauce, crispy kale, herbed tomato butter, sundried tomato
25
seared diver scallops;
asparagus, black pearl king mushroom, bearnaise, tarragon oil, micro pak choi
38
cabbage wrapped alaskan halibut;
glazed radish, pickled ramp, pork belly, pico, chive aioli
28
roasted duck breast;
groundcherry, grilled endive, butternut squash puree, pearl onion, red currant coulis, duck jus
32
roasted pork shoulder;
mole negro, summer squash sofrito, pickled zucchini, poblano & kiwi jus
26
Morgan Ranch American Wagyu steaks from Burwell, NE;
all steaks served with;
butter & fava bean, grilled broccolini, radish top gremolata, brandy peppercorn sauce
8oz ny strip*;
58
6oz tenderloin*;
65
18 oz private selection ribeye;
95
32oz tomahawk bone-in ribeye;
130
Dessert Menu
crème brûlée;
vanilla bean custard, caramelized sugar
9
carrot semifreddo;
carrot top foam, honey rye crumble, coconut, orange fennel syrup
8
flourless chocolate torte;
coffee cream cheese, grand marnier, blood orange gastrique, hazelnut
12
butternut squash croquettes;
butterscotch, chai spice, marshmallow fluff, poblano, pecan
10
vegan tahini halva;
black sesame, orange, dark chocolate, rice paper
8
strawberry shortcake;
pound cake, basil chantilly, white chocolate meringue, strawberry
11
japanese dango;
sakura tea jam, tamari syrup, kiwi, pomelo
9
Tasting Menu
Chef's Five Course Tasting Menu;
$80 FOOD - $70 OPTIONAL WINE PAIRINGS
First Course;
sea bass ceviche, lime, red onion, salsa verde, potato chip
wine pairing;
2022 Capensis "Silene" Chardonnay
Second Course;
pasta neck clams, parmesan tuile, chive aioli, charred lemon
wine pairing;
2016 Stonestreet "Upper Barn Vineyard" Chardonnay
Third Course;
duck leg confit, cornbread, olive gremolata, golden raisin & plum jus
wine pairing;
2021 Yangarra "Ovitelli" Grenache
Fourth Course;
wagyu short rib, smoky butter, fingerling potato, peppers, leek ash
wine pairing;
2019 Hickinbotham "Trueman" Cabernet Sauvignon
Fifth Course;
torta milhojas, dulce de leche, raspberry jam, walnut
wine pairing;
L'Archiviste "Martine's Anniversary", Maury
We make a conscious effort to source a significant portion of our meat and produce from local farmers
*Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk for foodborne illness