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Appetizers

Fish Carpaccio Platter

Hot smoked salmon · Cold smoked sturgeon · Low-salt lox

Three expressions of the curer’s craft, composed by hand and presented as a study in contrast. Broad slices of cold smoked sturgeon fan gracefully across the plate — ivory-pale, dense, and faintly marbled, their quiet richness punctuated by plump Kalamata olives. At the center, our low-salt lox is hand-rolled into a delicate rose, its vivid coral hue catching the light and inviting the first reach. Flanking the arrangement, the hot smoked salmon arrives deeply bronzed at the edges and caramelized from the smoke, its intensity a striking counterpoint to the other two preparations. A nest of frisée lifts the center, adding a gentle bitterness, while fresh flat-leaf parsley and a single orchid blossom complete the composition. A side of house-made sauce is served for those who wish a bolder finish.

Charcuterie Platter

Chicken roulade · Beef roulade · Beef brisket · Smoked baby chicken

Four studies in the art of slow craft, arranged together as a celebration of patience and fire. The chicken roulade fans across the plate in elegant, rose-hued medallions — delicately seasoned, tightly rolled, and sliced to reveal a tender, even interior that speaks of careful preparation. Beside it, the beef roulade unfolds in deep, jewel-toned layers, its richly spiced cure giving each slice a vivid mahogany edge and a dense, yielding center. The beef brisket anchors the composition with quiet authority — long-braised to a dark, trembling tenderness, its grain pulling apart at the slightest touch, carrying the memory of hours over low heat. Completing the quartet, the smoked baby chicken arrives bronzed and glistening, its skin lacquered by the smoke, the meat within impossibly moist and perfumed to the bone. A nest of frisée and fresh flat-leaf parsley crowns the center, while house-made whole grain mustard and beet horseradish are served alongside — each condiment chosen to draw out a different dimension of the platter.

Fried Shrimp Salad

Sun-dried tomato · Toasted walnuts · Aged balsamic

A study in texture and tension — golden, shatteringly crisp shrimp form the base of this composed salad, their seasoned crust giving way to a sweet, snapping interior. Piled high atop the shrimp, a generous toss of wild arugula brings its characteristic peppery bite, kept lively with ribbons of sun-dried tomato whose concentrated sweetness and gentle acidity thread through every forkful. Toasted walnuts are scattered throughout, lending an earthy crunch and a faint bitterness that ties the composition together. The whole dish is finished with a loose drizzle of aged balsamic reduction — dark, syrupy, and faintly sweet — tracing the plate and drawing every element into balance.