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VVesper & PineMoonlit courseReservations

The menu · The spring menu begins with the first light on the pines

The night,
in courses.

Our fictional tasting menu follows the season in five small turns. A la carte plates are available for an evening that wants a little more room.

Fictional cedar-roasted black cod with parsnip, charred spring onion, and herb oil
01

The tasting menu

Five gestures
from the garden.

Ingredient-forward descriptions are a quiet map, not a promise of availability.

  1. I

    Charred leek

    Green apple, pine oil, toasted rye

    $18
  2. II

    Young turnip

    Brown butter, sorrel, smoked whey

    $22
  3. III

    Cedar-roasted black cod

    Parsnip, charred spring onion, herb oil

    $32
  4. IV

    Pine-smoked duck

    Black garlic, orchard plum, ember

    $34
  5. V

    Warm pear

    Buckwheat, bay leaf, candle honey

    $14

A la carte

A few plates
on their own.

01

Roasted pear and chicory

Cultured cream, toasted hazelnut, and a bright herb oil.

$18
02

Hand-cut spring pasta

Young greens, aged cheese, and a light woodland broth.

$24
03

Cedar-roasted black cod

Parsnip, charred spring onion, and a bright herb oil.

$32
04

Fir-tip honey panna cotta

Poached pear, toasted hazelnut, wood sorrel, and amber sauce.

$14