Compline

Dine family-style with your party at Compline. This menu features four waves of courses, served communally to the whole table. NOTE* The 4-Course Chef's Menu is $125 per person. An additional $100 per person will be collected at the restaurant at the time of your reservation. The $25 prepayment serves as a deposit and will be credited towards your bill. 20% gratuity is required. First Course: Duck Fat Fries Farm Vegetables with Garlic Dip Della Fattoria Bread & Butter 2nd Course: Kampachi Crudo with Passionfruit Ponzu Crispy Rock Shrimp with Aji Amarillo Entree Course: NY Striploin Scallop Risotto with Brentwood Corn Garlic Mashed Potatoes Seasonal Vegetables Dessert: Pot de Creme OR Panna Cotta Chef's Selection of Cheeses This family-style menu is designed by our Executive Chef and accompaniments are seasonal and subject to change. With advance notice, we are happy to accommodate dietary preferences and requests.

Our vintner dinner series continues with Samuel Tinon, a French-born winemaker who arrived in Hungary’s historic Tokaj region in 1991. Samuel helped Hugh Johnson produce the inaugural vintage of the Royal Tokaji Wine Company, and he has been instrumental in bringing the region out from under the shadow of communism and into the modern wine world. For centuries, Tokaj has been synonymous with its luscious sweet wines, prized by czars and aristocrats across Europe. But Samuel and his contemporaries have helped usher in a new era of dry, volcanic white wines. Join us to discover the modern face of Tokaj with one of the winemakers who helped shape it, exploring the extraordinary range of wines this historic region produces today. Samuel is pouring an incredible flight of seven wines, spanning dry Furmint, traditional dry Szamorodni, and noble sweet Tokaji Aszú: 2021 “Megyer” Dry Furmint 2022 “Birtok” Dry Furmint 2018 Tokaj Blanc (Hárslevelű) 2009 Dry Szamorodni 2022 Tokaji Aszú (sweet) 2007 Tokaji Aszú (sweet) Chef Daniel has prepared a five-course menu to complement these remarkable wines: Cured Hamachi, Dashi Gelée, Coastal Succulents Infused Kohlrabi, Golden Raisin Steelhead Trout, Fennel Slaw, Yukon Golds Orvia Duck Breast, Burnt Honey, Chanterelles, XO Tête de Moine Cheese with Cauliflower Mushroom This is a communal dining experience with Samuel, offering a rare opportunity to share a table, taste his wines, and hear firsthand about the remarkable transformation of Tokaj. Please let us know of any dietary restrictions in advance, and we will be happy to accommodate you. $165 per person, inclusive of food and wine.

Go "into the woods" with Dr. Gordon Walker - @fascinatedbyfungi - He's an award-winning speaker, science communicator, social media star, and published author. Gordon recently released his first book, "Passport to Kingdom Fungi"—an accessible, comprehensive, and fun introduction to all things fungi and mushroom related. On this incredible evening, Gordon will lead a short presentation on the art (and science) of mushroom foraging and truffle cultivation. Then, get set for a four-course menu starring the fungi kingdom! The menu, presented by Executive Chef Daniel Walsh, will feature luxurious truffles from afar and local mushrooms foraged by Gordon. The Menu: Oyster Mushroom, Braised Kombu, Oyster Emulsion, Cured Citron Lobster Mushroom, Confit Fennel, Pearl Onions, Sauce Américaine Honey-Glazed Duck Breast, Truffle Crépinette, Chanterelles, Confit Carrots, Shiitake Purée, Jus Cauliflower Mushroom, Estero Gold, Candied Hazelnut, Poached Quince The price includes Gordon's presentation and the truffle- and mushroom-studded menu. The seating will be communal for this event, so plan on making some new friends!