Changes with the season
The Tasting Menu
Nine courses, served to the whole table. Written each week around the morning’s market and the smoker out back.
Oyster, winter pear
A single oyster, pear ice, white pepper
Warm sourdough, cultured butter
Baked at five, salted at the table
Beetroot, aged sheep cheese
Salt-baked beetroot, whey caramel, chervil
Line-caught sea bass
Brown butter, orchard apple, marigold
Hand-rolled agnolotti
Roast chicken butter, black truffle, parmesan broth
Dry-aged duck
Charred fig, red endive, juniper jus
The cheese course
One cheese at its peak, chosen that week
Frozen lemon verbena
A palate cleanser from the garden
Dark chocolate, gilded
Single-origin ganache, smoked salt, gold leaf
Nine courses — 185 per guest
Wine pairing 95 · Sommelier’s reserve pairing 160
The menu is served to the entire table. Tell us about allergies when you reserve — the kitchen rewrites courses rather than removing them.
A note from the kitchen
“We cook one menu a night so that every plate leaves the pass exactly as it should. If a course changes at four in the afternoon, it is because something better came through the door.”
The kitchen at Vesper & Vine