Kaluga Grand Cru Caviar supplement

$195

Crudo

lightly cured fluke, cucumber consommé, fresno gel, wasbi tobiko

Honeynut Squash Soup

sage crème fraîche, delicata squash chips

Heirloom Tomato Salad

sheep ricotta, basil whey foam, rye croutons

Crab Causa

Peruvian yellow potato & aji amarillo, bergamot, avocado mousse

Wagyu Tataki

cashew tofu, pickled fresno, crispy leek hairs

Chorizo & Potato Ravioli

broccoli rabe, cotija mornay foam, paprika oil

Baked Oysters

spinach & bacon chili butter, provençal

Pork Belly

orange marmelade, pickled fennel, johnny cakes

Chitarra

spicy tomato, parmigiano reggiano, provençal

Squash Risotto

confit duck croquette, sage oil, duck port jus

Squid Ink Linguine

Santa Barbara uni butter, PEI mussels

Halibut

lollipop kale, chanterelles, fumet-beurre blanc

Branzino

creamy tomato sauce, patatas bravas, herb purée

Chicken Ballotine

spinach "stuffing", lingonberry, parmesan tuille, crème de volaille

Boneless Kurobuta Pork Chop

warm polenta, pickled apple, beet & apple purée, charcutière sauce

Szechuan Crusted Short Rib

smoked pommes duchesse, honey-orange glazed carrots, szechuan jus

Executive Chef Harley Peet
Chef de Cuisine Phil Lind


3 courses for $125
4 courses for $150
3 course wine pairing for $75 or premium for $125
4 course Wine Pairing for $100 or Premium for $150