Commonwealth offers a 6 course tasting menus for $75 from which $10 is donated to a local charity. We also offer a la carte items priced between $14 and $19.
trout tartare and its roe, beets, purslane, garden sorrels, frozen horseradish
GRÜNER VELTLINER > Nigl > Freiheit > ’13 Kremstal, Austria
abalone, sprouted and puffed grains, New Zealand spinach, mushroom dashi
FURMINT > Királyudvar > Tokaji Sec > ’12 Tokaj, Hungary
chicories, rosemary, sunflower seeds, contralto cheese, sour apple granita
PEAR CIDER > Eric Bordelet > Poiré Authentique > NV Normandy, France
seaweed rubbed beef, turnips, maitake mushrooms, smoked marrow pistou
MENCÍA > Pedralonga > Tinto do Umia > ’12 Rias Baixas, Spain
celery sorbet, verjus soda
beer meringue, chocolate ganache, pretzel crumble, crème fraîche ice cream
BRACHETTO > Malabaila di Canale > Birbét > Piedmont, Italy
75 > 120 with wine pairing
Participation is required by the entire table.
10 from each menu is donated to Groundwork Opportunities.
EXECUTIVE CHEF: Jason Fox
CHEF DE CUISINE: Ian Muntzert