the opening chapter of the tasting menu, built into three distinct bites

the opening chapter of the tasting menu, built into three distinct bites __ smoked mussel + pickled radish - an edible oyster shell with layered smoke and brine, finished with bright pickled crunch foie gras choux - filled with foie gras parfait, topped with whipped parmesan and rhubarb compote for richness lifted by sharp acidity beef tartare tartlette - delicate phyllo brushed with roasted beef fat, layered with classic tartare, wakame, and summer truffle __ a trio designed to move between texture, temperature, and intensity—each bite setting the foundation for the #tastecanoe experience 🛶