At dinner you’ll find composed plates such as seared duck breast with sweet and sour cherry reduction and cubes of Alder wood-smoked potato purée. Photograph by Jeff Elkins.
A lunchtime dessert trolley tempts diners with quick-grab treats such as a lemon tart, but dinner calls for lingering over sweets like this green apple tumbler with yogurt-lemon mousse, cinnamon, and apple sorbet. Photograph by Jeff Elkins.
A separate menu in the Rye Bar includes snacks that pair well with the whiskeys and often incorporate them. Here, roasted marrow bones with a parsley-and-rye-whiskey crust. Photograph by Jeff Elkins.
No watered-down whiskey here. Several tools are designed to keep drinks both cold and strong, including stainless steel cubes for straight drinks, a Lewis bag and mallet for crushing ice to order, and a Cirrus ice ball for crafting perfect spheres. Photograph by Jeff Elkins.
While not on the menu, these little sweets—actually chocolate pudding tucked inside shell-like containers with a Meyer lemon foam—are the kind you’ll find on the dessert trolley. Photograph by Jeff Elkins.