For a brief moment each winter, chanterelles appear — luminous, fragrant, and impossibly fleeting. Then they vanish. On Monday, February 2, we are honoring this narrow winter window with an immersive five-course Winter Chanterelle Tasting Menu built entirely around one of the most coveted wild mushrooms on earth.

Highly prized by chefs and foragers alike, winter chanterelles cannot be farmed, preserved, or substituted. Their golden hue, rarity, and aromas of stone fruit, resin, and forest floor make them a true benchmark of seasonality. Each mushroom is harvested at peak conditions — miss the moment, and it’s gone for another year.

Chef Juan Pajarito’s menu will explore chanterelles in multiple expressions, from delicate and raw to deeply caramelized, revealing layers rarely experienced by even the most devoted diners. Every course is designed to heighten their texture and natural umami, with pairings selected to bring warmth, depth, and resonance to the table.

Seats are intentionally limited. Ingredients are finite. This menu will not repeat.