Autumn 2026 Tasting Menu
Nine courses, six weeks at a time.
Chef Lucien Vermeer rewrites the menu every six weeks, sourced exclusively within 80 miles of the dining room. Each plate is the season distilled to its sharpest expression.
The progression
I · Smoked Trout, Cultured Cream, Dill Oil
—Northern lakes
Lake trout cured 36 hours in beech smoke, finished with cultured cream and a bright dill oil.
II · Roasted Beet, Aged Chèvre, Hazelnut
—Heritage farm, Sonoma
Three varieties of beet, salt-roasted overnight, paired with a six-month aged chèvre.
III · Hand-Cut Tagliatelle, Black Truffle, Brown Butter
—Périgord
Tagliatelle rolled to order, shaved black truffle, and a beurre noisette finished tableside.
IV · Duck Breast, Quince, Five-Year Vinegar
—Cellar reserve
Liberty duck dry-aged 14 days, glazed with quince and a five-year sherry vinegar reduction.
V · Aged Comté, Fig Leaf Honey, Rye Crumb
—12-month wheel
Hand-cut comté with our fig-leaf infused honey and a toasted rye crumb.
VI · Pear Sorbet, Bay Leaf, Olive Oil Cake
—Orchard direct
Bartlett pear sorbet, fresh bay leaf, and a warm olive-oil cake from our morning bake.