Rendered & Roasted

Rare meats, deep butter, unapologetic richness

Amuse

Whipped Bone Marrow Butter & Warm Milk Bread

Finished with smoked sea salt and rendered duck fat

Course I

Dry-Aged Wagyu Heart Tartare

Hand-cut, brown butter emulsion, marrow crumb, toasted brioche

Course II

Butter-Poached Squab Crown

Confit leg, foie gras jus, black garlic butter glaze

Course III

Veal Sweetbread & Langoustine

Sweetbread meunière, langoustine tail, lobster-butter nage

Course IV

Elk Loin, Rosé

Hay-smoked butter, juniper jus, caramelized parsnip silk

Course V

Guinea Hen Ballotine

Foie gras farce, crisped skin, beurre monté with vin jaune

Course VI

Dry-Aged Duck Breast

Cherry-bone marrow sauce, duck-fat pommes pavé

Course VII

Iberico Pork Secreto

Brown butter glaze, fermented apple butter, crispy pork skin

Pre-Dessert

Aged Beef Broth Cappuccino

Foamed with cultured butter, shaved winter truffle

Finale

Brown Butter Crêpe Cake

Salted caramel beurre noisette, crème crue

Luxury Add-Ons

Tableside truffle butter service

Bone marrow luge course

Caviar folded into butter for bread service

Additional game rotation: wild boar, hare, pigeon