We created our dining room to be warm and inviting, with a direct view into the open kitchen. Guests can watch as the chef and his team prepare the plates of our nine course tasting menu, and then be served by those same hands. Our goal is to offer a unique experience to all who come to dine with us. The dining room is open to reservations only.

Broccoli

Seaweed Poached Broccoli Stem/ “Savoury Seasoning”/ Broccoli & Shio Koji Puree/ Sweetened Sea Buckthorn & Camelina Emulsion

Acadian Sturgeon

Dijon Macaron/ Sturgeon Mousse/ Groundcherry/ Borage

Chawanmushi

Koji Dashi/ Aged Quail/ Mushroom “xo”/ Coffee Cherry Glaze/ Allium

Walleye

Birch Marinated Walleye Agnolotti/ Charred Eggplant & Anchovy Emulsion/ Sake Beurre Blanc

Heart

Charred Beef Heart/ XO/ Smoked Aioli/ Togarashi

Squash

Roasted Acorn Squash/ Pumpkin Seed Emulsion/ Pork Belly/ Fennel

Snow Crab

Fogo Island Snow Crab/ Koji Butter/ Roasted Pork Broth/ Daikon/ Kohlrabi

Duck

Koji aged & Seaweed Wrapped Roasted Duck Breast/ Red Wine Sauce/ Caramelized Beet/ Sauerkraut Croquette/ Confit Salsify/ Charred Scallion

Parsnip

Caramelized Parsnip Ice Cream/ Chestnut Cake/ Maple Verjus Reduction