Join Brad Farmerie and Chef de Cuisine Alan Wise this April for GAME, GUTS and OFF CUTS: a one-of-a-kind gastronomic journey that celebrates the forgotten bits by use of flavor and technique in an exciting 6-course experience - returning by popular demand.

To make the offerings even sweeter, we’ve curated a special selection of bevies to complement each course. Yes, there’s wine - from New Zealand’s uber cool True and Daring and Australia’s classic Campbells Muscat of Rutherglen (among others) - but we’re also playing with a Goose Island Sofie Farmhouse Ale and a
custom designed Absolut Elyx cocktail to kick off the journey.

WHEN: APRIL 1st - 30TH ONLY

GAME, GUTS AND OFF CUTS 6-COURSE TASTING MENU ($79/person)

[available nightly in addition to our regular a la carte menu]

THE STARTING LINE-UP

1
Crispy puffed beef tendon chicharron with
foie-lipops and black pudding pie
2
Beef heart tartare with pinenuts, sesame, sumac, mint and
caper butter toast
3
Veal sweetbreads with apple puree, fava beans, mixed radish salad and sweet and sour sauce
4
Rabbit agnolotti with braised cockscombs, crispy chicken skin, pork ramen broth and egg yolk
5
Grilled New Zealand venison with pickled beets, currants, hibiscus, black garlic and cocoa nib granola
6
Caramelized white chocolate tart with peanut butter cream,
banana and bacon

Sorbet

*supplemental beverage journey available upon request (+$55)

The GAME, GUTS AND OFF CUTS menu is available on a first-come first-serve basis, and is subject to sell out daily.