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.
oatmeal crusted foie gras, rhubarb, garden sorrels, brioche, ginger gelée
RIESLING > Hexamer > Quarzit > ’13 Nahe, Germany
asparagus, oyster cream, potato, coastal succulents, cured egg yolk, trout roe
GRÜNER VELTLINER > Nigl > Freiheit > ’13 Kremstal, Austria
young beets, yuba, tangerine, black olive mousse, puffed quinoa, mizuna
GAMAY > Robert Sérol > Turbullent > NV Côtes Roannaise, 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 Operation Access.
EXECUTIVE CHEF: Jason Fox
CHEF DE CUISINE: Ian Muntzert