V. MERTZ
Small Plates
December 1, 2023
bread service;
pork fat toasted coconut rolls, herbs, butter
5
artisan cheese plate;
sourdough cracker, candied nuts, cherry & apricot jam, pickles
18
charcuterie;
pork salami, lamb salami, chicken liver mousse, short rib croquette, accompaniments
18
seared foie gras;
pomme puree, cippolini, apple ginger gastrique, sunflower shoot, milk bread
25
wagyu beef tartare;
spiced yogurt, garlic chip, egg yolk, smoked butter cracker
15
beet pappardelle pasta;
poached lobster, mushroom, lemon, cured egg yolk
18
butternut squash soup;
brown butter & cashew crumble, creme fraiche, caramelized onion
10
american hackleback caviar;
buckwheat blini, crème fraîche, red onion, egg, chive
65
ossetra caviar;
buckwheat blini, crème fraîche, red onion, egg, chive
90
Large Plates
delicata squash;
couscous, jimmy nardello pepper, ginger, gochujang, duck egg, crispy shallot
24
black truffle risotto;
chestnut & chanterelle mushroom, shishito pepper, black garlic, truffle
35
seared diver scallops;
napa kimchi, watermelon radish, jasmine rice, soy & ginger vinaigrette
38
striped sea bass;
boulliabase, oyster mushroom, fennel, onion, grilled rye bread
29
plum creek chicken ballotine;
tuscan white bean, tomato, matsutake mushroom, marsala
28
berkshire pork osso buco;
miller dorhmann polenta, purple top turnip, caramelized onion, bacon jam
32
Morgan Ranch American Wagyu steaks from Burwell, NE;
all steaks served with;
wild rice, tomatillo, summer squash, peppers, gremolata, brandy peppercorn sauce
8oz ny strip*;
54
6oz tenderloin*;
65
20oz bone-in ny strip*;
95
32oz tomahawk bone-in ribeye;
125
Dessert Menu
farm egg crème brûlée;
vanilla bean custard, caramelized sugar
9
apple frangipane cake;
poached apple, white chocolate crumb, caramel whip, tarragon oil
10
black forest cake;
smoky italian buttercream, cherry, balsamic gastrique, chocolate
10
pumpkin bread puddin';
yeast ice cream, caramel, spiced streusel
9
Tasting Menu
Chef's Five Course Tasting Menu;
$75 FOOD - $50 OPTIONAL WINE PAIRINGS
First Course;
poached duck, foie gras custard, blood orange, fennel
wine pairing;
2022 Long Shadows "Poet's Leap" Riesling
Second Course;
handmade tortellini, butternut squash, braised beef, squid ink
wine pairing;
2020 Primosic "S70" Orange Wine
Third Course;
braised pork, green chile, rye spaetzle, cranberry, microgreen
wine pairing;
2021 Cigliutti "Vigna Serraboella", Barbera d'Alba
Fourth Course;
dry aged bison striploin, blue corn, coffee roasted carrot, beef jus
wine pairing;
2020 J.L. Chave "Offerus" St Joseph, Syrah
Fifth Course;
picarones, long walk farm's purple sweet potato, whipped honey
wine pairing;
2015 Domaine Foreau “Reserve” Mouelleux Vouvray, Chenin Blanc
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