Sons & Daughters

Roasted blonde morels (from tasting menu)

Earthy morels stuffed with fromage blanc in a lemon vinaigrette with fine herbs—bright, delicate, and emblematic of the menu’s seasonal precision

Spot prawn and Maine lobster courses

Seafood courses that showcase local shellfish with refined preparation and seasonal nuance

Halibut (fermented root vegetables accompaniment)

Well‑balanced, delicate halibut paired with tangy fermented root vegetables, a standout seafood bite

Black Cod

Umami‑rich, melt‑in‑your‑mouth black cod with creamy sunchoke puree and textural barley contrast

Rutabaga noodles with pork fat and buttery sabayon

A signature vegetable‑forward dish combining earthy rutabaga, rich pork fat, and silky sabayon

Hamachi crudo (from tasting menu)

Hamachi dressed in lovage with smoked mussels and sea beans—bright, briny, and refined

Asparagus grilled over oak embers (from tasting menu)

Smoky grilled asparagus with pickled beech mushrooms and cured egg yolk—smoky, tangy, and texturally layered

Venison with unripe blueberries

Tender venison contrasted by tart, fresh unripe blueberries for a lively flavor interplay

Scotch egg with quail sausage and molten quail egg

Quail‑sausage‑wrapped molten egg in a Scotch‑egg style, reflecting British and Nordic influences

Perry granita with whey caramel and rose geranium jelly

A delicate, floral dessert combining icy granita, creamy whey caramel, and fragrant jelly

Foie gras terrine (from tasting menu)

Rich foie gras terrine with fried almonds, braised Swiss chard and strawberry—luxurious, balanced by vegetal and fruity notes

Duclair Duck from Oz Family Farm

Rich, flavorful duck that impresses even duck‑skeptical diners with its depth and execution

New potatoes with charred green garlic and caviar (from tasting menu)

New potatoes in brown butter emulsion with charred green garlic and caviar—rich, savory, and texturally nuanced

Sprouted and toasted buckwheat with ramps and morels

Earthy, nutty buckwheat with seasonal ramps and morels—comforting yet refined

Seaweed pancake; buckwheat blueberry dish; halibut

Diverse seasonal dishes—seaweed pancake, buckwheat with blueberry, and halibut—some hits, some misses

Fermented pear juice with rhubarb and cream

A palate‑cleansing interlude with acidity, varied temperatures and textures—refreshingly perfect

Duck (Duclair duck)

Rich duck from Oz Family Farm praised by some diners as exceptional

Roasted lamb (from tasting menu)

Roasted lamb with mashed English peas, boquerones and mint—savory, herbaceous, and elegantly composed

Sea Scallop cured in white ponzu (supplemental course)

Cured sea scallop in white ponzu with charred lettuce, almond and buttermilk dashi—bright and nuanced

Dark chocolate cremeux (from tasting menu)

Dark chocolate cremeux with peanut butter miso and butter toffee ice cream—decadent, balanced by umami and sweetness

Cream of Smoked Trout with Onion Tops, Preserved Turnips and Horseradish

Smoky trout soup with sharp horseradish and preserved turnips—clean, flavorful start

Puffed beef tendon / roasted porcini financier / potato chip trio (from Infatuation review)

A trio of bites—crispy puffed beef tendon, porcini financier with bay leaf cream, and a memorable potato chip—playful textures and flavors

Razor clams with daikon and winter greens (from Infatuation review)

Razor clams wrapped in daikon with winter greens—visually striking and crisp, delicate brine and vegetal notes

Dark Berries With Edible Flowers

Strawberry and Pistachio Dessert