TICKETS: $195
(includes 5 courses, each with a wine pairing, n/a option available)
CHEF ANDREW SARGENT
Born and raised in Fort Worth, Texas, Chef Andrew Sargent built his foundation at the French Room at the Adolphus Hotel in Dallas before making his way to New York City, where he trained at Café Boulud (★) and Daniel (★★). He then spent three years as sous chef under Thomas Keller at Per Se (★★★), expanding his skillset to menu writing and running service. In 2025, he won the highly competitive Netflix series Next Gen Chef. His cooking is grounded in classical French technique, layered with contemporary American sensibility and the Southern Americana of his Texas upbringing.
TASTING MENU
Salad of Late Summer Melon
Compressed heirloom melons dressed in salted buttermilk, fennel, toasted pistachio, preserved peppers, smoked trout roe
“Chicken and Waffles”
Chicken liver mousse, caramelized concord grapes, brown butter waffle, Tokyo turnips, black sesame
Smoked Mackerel, Beans and Greens
Pave of Spanish mackerel, aged and smoked, served in a bouillon of tomato water & rendered country ham fat, braised coco beans & crispy bitter greens
Leigh Valley Pigeon
Roasted Leigh Valley Sqaub breast, dirty rice, cornmeal crusted braised leg
Desperation Pie with Fig Vinegar
Classic southern pie, garnished with fig leaf anglaise, toasted pecans & caramelized white chocolate
