Fat & Fire

Meat & Poultry Tasting Menu

Opening Bite

Warm Duck Liver Financier

Apple cider caramel, thyme, sea salt

From the Fields

Beef Tartare

Smoked egg yolk, caper leaf, black garlic, rye crisp

The Pasture

Milk-Braised Veal Sweetbread

Celery root purée, brown butter jus, shaved horseradish

The Hearth

Wood-Grilled Quail

Concord grape mostarda, charred chicory, jus gras

Smoke & Root

House-Smoked Lamb Loin

Sunchoke, rosemary ash, fermented shallot

The Butcher’s Cut

Dry-Aged Duck Breast

Turnip fondant, sour cherry, cracked pepper jus

The Main

Grass-Fed Beef Striploin

Potato pavé, roasted garlic, marrow butter

The Slow Cook

Red Wine–Braised Short Rib

Parsnip, caramelized onion, bay leaf

Intermezzo

Green Apple & Celery Sorbet

Olive oil, flaky salt

The Close

Buttermilk Panna Cotta

Roasted pear, honeycomb, thyme

Optional Enhancements

Foie Gras Course with local stone fruit

Game Swap: venison loin or wild boar ragù

Wine Pairing focused on Bordeaux, Rhône, and cool-climate reds