Collaborating with visiting cooks from around the world,
Chef de Cuisine Sophie Laffite regularly updates our menu with new and daring culinary experiments. The meat we serve is selected from the young and healthy. Consistent with the practice of cannibalism in many primitive societies, we view anthropophagy as homage to the dead, who are reborn into the bodies of their consumers. Each dish, therefore, is a study in taste and elegance.

This week’s menu includes:

Penne Pasta with Meat Sauce

A delicious meat sauce made from fresh heirloom tomatoes, served over multigrain penne noodles.

Sirloin Steak

A flame-broiled 8oz sirloin steak seasoned with fresh garlic, sautéed onions, and our in-house Worcestershire sauce.

Liver and Mushroom Pirozhi

A Russian version of pierogies, baked rather than boiled, with a savory filling of wild mushrooms and liver.

Placenta Lasagna

An otherwise traditional lasagna with one layer of cheese substituted by minced placenta in heirloom tomato sauce, seasoned with garlic, onion and oregano.

Mrs. Lovett's Meat Pies

A delectable pot pie in a genuine puff pastry crust with locally-grown vegetables and tender strips of meat.