Kaluga Grand Cru Caviar supplement

$195

Baby gem lettuce

romesco, Provencal, tomato-thyme vinaigrette, lemon jam

Cappelletti

corn & rosso di langa filling, eggplant harissa, corn foam

Sweetbread

compressed melon, sherry-parsley emulsion, pomme gaufrette

Blue crab & tomato

shaved kohlrabi, jumbo lump crab, citrus dressing, tomato water

Foie Gras ganache

peach salad, brown butter pretzel, balsamic reduction

Hiramasa crudo

citrus segments, plum-shiso gel, peach aguachile

Chicken & mushroom terrine

grapefruit & plum, brown butter yogurt

Octopus escabeche

confit saffron potato, chorizo mayonnaise, chimichurri

Grand cru kaluga caviar

blinis and crème fraìche ( supp $160)

Crispy tofu

soy-glazed eggplant, diced eggplant harissa, miso slaw

Linguine

spicy tomato sauce, Provençal crumb ( add crab $10)

Branzino

corn purée, succotash, parisian potatoes, dill beurre blanc

Crab cake wellington supp $15

haricot vert & tomato salad, vegetable demi-glace

Steelhead trout

herb risotto, Australian winter truffle, trout roe

Green circle chicken breast

truffle mousseline, piperade, pomme paillasson, zucchini rosette

Kurobuta pork chop

potato "croissant", endive, peach salsa, mango mustard sauce

Beef tenderloin

creamed spinach, twice baked potato, natural jus

Executive Chef Harley Peet
Chef de Cuisine Phil Lind


3 courses for $125
4 courses for $150
3 course wine pairing for $100
4 course Wine pairing for $125