Sepia

Roasted lamb saddle with Calabrian chile salsa macha, artichoke, boquerones, pickled pepper preserves, and manchego.

Leaving behind the more traditional Mexican flavors in favor of an Italian profile.

Dry-aged Rohan duck breast, smoked rillette, Werp Farms turnip in three forms (raw, fermented, and smoked), and preserved cherry.

Chocolate tonka bean budino—a multi-layered chocolate dessert built from the bottom up.

Salted maple caramel, a fudgy brownie covered in a sunflower praline gianduja, caramelized sunchoke ice cream, maple mousse, and a chocolate maple tuille.

Planning your next gathering? We have the space for you. Send us a message or visit the link in our bio to connect with our events team and start planning.

Photo:

Highlighting the last of Suzie’s incredible Evercrisp apples this season.

Hiramasa crudo with Evercrisp apple ponzu, nori and coriander.

Délice de Bourgogne omelette, marinated leek, asparagus and black truffle consommé built on garlic-butter-fried sourdough.

A look at the final sweet bites rounding out our tasting menu:

Rhubarb & Orange Sugar Cookie Ice Cream Sandwich
Honey Butterscotch Mochi Donut
Cajeta Candy Bar, complete with Cajeta caramel, a layer of creamy coconut filling, and crispy rice ganache

Slices of Japanese scallop and Maine sea urchin glazed in black vinegar syrup sit atop Koshihikari rice.

Garnished with a salad of nori, snow peas, pea tendrils, cilantro, genmai (crispy rice), sesame seeds, and smoked trout roe.

Finished with a warm, clarified consommé inspired by kimchi stew.

We are opening our doors for dinner on a few special Sundays for regular service.

Take a peek at the dates below (and make sure to snag your reservation for Father’s Day!)

Dates: April 4, May 10, May 17, May 31, June 14, and June 21
Seatings: 5:00 PM – 9:00 PM

Meet our General Manager, Devon Goldsmith. A sixth-generation hospitalitarian, Devon was born to be part of the industry. He spent his youth rolling silverware and greeting guests at his family’s restaurant before advancing from dishwasher to prep cook as a teenager.

Devon refined his craft at Spiaggia and Alinea, where he became known for curating seamless guest experiences. After a stop at Smoque Steak to lead team culture, he joined us here at Sepia.

Drawn to the restaurant’s warmth, he continues to foster the thoughtfulness and genuine care that have defined us for nearly 20 years.