Menus
These are examples of our menus. Our offerings change daily and may not always be reflected here.
Dinner
Download PDFFour Course Menu
95 Per Person | 170 With Sommelier Curated PairingFirst
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Grilled Spanish Octopus
fresno chile romesco, fingerling potato, baby broccoli, meyer lemon
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Roasted Carrots
"jerk" spice, labneh, candied cashew, pickled apricot
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Beef Tartare*
caperberry, preserved lemon, quail egg, pickled mustard seed, toasted baguette
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Hawaiian Kanpachi*
cucumber, ground cherry, serrano, arctic char roe, ponzu
Second
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Baja Bluefin Tuna*
maitake mushroom, spring onion, yuzu kosho demi
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Buttermilk Fried Chicken
duck fat rice, asparagus, zucchini, pickled ramp aioli
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Baby Greens Salad
radish, cucumber, hidden springs feta, herb vinaigrette, lemon-herb breadcrumb
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Seared Hudson Valley Foie Gras
confit turnip, roasted berry balsamic, cipollini, brioche
Third
-
Tagliatelle
guanciale, pickled ramp, pecorino, asparagus, basil pesto
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Barramundi
potato pavé, maitake mushroom, asparagus
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Prime Black Angus Ribeye*
"robuchon" potato, maitake, tokyo turnip
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Freedom Run Lamb*
"jerk" spiced carrot, spruce potato, kale, juniper blue cheese, grilled peach
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Maple Leaf Farms Duck Breast*
garlic scape + almond farro, cherry mostarda, radish, ras el hanout jus
Fourth
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Ricotta Doughnuts
bourbon maple glaze, candied bacon, maple cream, sea salt caramel ice cream
-
Chocolate Cremeux
coffee buttercream, hazelnut praline, star anise berry
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Lemon-Mascarpone Cake
marmalade gel, pistachio lace cookie, candied citrus
*Consuming raw or undercooked food increases chance of foodborne illness.
Tasting Menu
Per table only. 145 Per Person | 230 with Wine Pairings | 315 with Reserve Pairings-
Amuse Bouche*
NV Domaine Rolet Cremant du Jura, Jura, FR
Res: NV Michel Mailliard 1er Cru Brut "Cuvée Grégory", Champagne, FR -
Hawaiian Kanpachi*
cucumber, ground cherry, serrano, arctic char roe, ponzu
2023 Dr. H. Thanisch Bernkasteler Riesling Kabinett, Mosel, DE
Res: 2023 Dönnhoff Riesling Kabinett "Oberhäuser Leistenberg," Nahe, DE -
Hokkaido Scallop*
smoked sweet corn, zucchini, pork belly, saffron-corn emulsion
2022 Lingua Franca Chardonnay "Avni" Willamette Valley, OR
Res: 2022 Pierre Girardin "Eclat de Calcaire", Burgundy, FR -
Confit Radish + Turnip
asparagus, "green goddess", basil
2024 Schloss Gobelsburg Rosé "Cistercien", Kamptal, AT
Res: 2021 Domaine de Villaine Bouzeron Aligoté, Burgundy, FR -
Alaskan King Salmon*
oyster mushroom, fennel, tarragon
2023 Donnachadh Pinot Noir, Santa Rita Hills, CA
Res: 2022 Tyler Mae Estate Pinot Noir, Santa Rita Hills, CA -
Tagliatelle
guanciale, pickled ramp, pecorino, brassica leaf, basil pesto
2022 Tenuta di Bibbiano Chianti Classico, Tuscany, IT
Res: 2016 Arpepe Valtelina Riserva Grumello "Buon Consiglio", Lombardy, IT -
Strube Ranch Wagyu Striploin*
haricot vert, tomato, mustard demi
2018 Woodlands Cabernet Sauvignon "Wilyabrup Valley", Margaret River, AU
Res: 2019 Finca Allende "Mingortiz", Rioja, ES -
Lemon-Mascarpone Cake
marmalade gel, pistachio lace cookie, candied citrus
2022 Chateau Roumieu-Lacoste Sauternes, Bourdeaux, FR
Vegetarian
Download PDFVegetarian Tasting Menu
Per table only. 115 Per Person | 195 with Wine Pairings | 285 with Reserve Pairings-
Amuse Bouche*
NV Domaine Rolet Cremant du Jura, Jura, FR
Res: NV Michel Mailliard 1er Cru Brut "Cuvée Grégory", Champagne, FR -
"Jerk" Spiced Carrots
labneh, candied cashew, pickled apricot
2023 Dr. H. Thanisch Bernkasteler Riesling Kabinett, Mosel, DE
Res: 2023 Dönnhoff Riesling Kabinett "Oberhäuser Leistenberg," Nahe, DE -
Maitake Mushroom
smoked sweet corn, zucchini, saffron-corn emulsion
2022 Lingua Franca Chardonnay "Avni" Willamette Valley, OR
Res: 2022 Pierre Girardin "Eclat de Calcaire", Burgundy, FR -
Confit Radish
asparagus, "green goddess", basil
2024 Schloss Gobelsburg Rosé "Cistercien", Kamptal, AT
Res: 2021 Domaine de Villaine Bouzeron Aligoté, Burgundy, FR -
Endive + Pecorino
marcona almond, citrus roasted beet, sherry vinaigrette
2023 Donnachadh Pinot Noir , Santa Rita Hills, CA
Res: 2022 Tyler Mae Estate Pinot Noir, Santa Rita Hills, CA -
Tagliatelle (Tasting - Vegetarian)
pickled ramp, asparagus, pecorino, basil pesto
2022 Tenuta di Bibbiano Chianti Classico, Tuscany, IT
Res: 2016 Arpepe Valtelina Riserva Grumello "Buon Consiglio", Lombardy, IT -
Acquerello Risotto
roasted mushroom, lacinato kale, cipollini
2018 Woodlands Cabernet Sauvignon "Wilyabrup Valley", Margaret River, AU
Res: 2019 Finca Allende "Mingortiz", Rioja, ES -
Lemon-Mascarpone Cake
marmalade gel, pistachio lace cookie, candied citrus
2022 Chateau Roumieu-Lacoste Sauternes, Bourdeaux, FR
Vegetarian Four Course Menu
75 Per Person | 150 with Sommelier Curated PairingFirst
-
"Jerk" Spiced Carrots
labneh, candied cashew, pickled apricot
-
Caramelized Cauliflower
lacinato kale, golden raisin, pine nut, coffee-harissa honey
-
Maitake Mushroom
smoked sweet corn, zucchini, saffron-corn emulsion
Second
-
Baby Greens Salad
radish, cucumber, hidden springs feta, herb vinaigrette, lemon-herb breadcrumb
-
Roasted Maitake
mushroom puree, confit turnip
-
Endive + Pecorino
candied marcona almond, citrus roasted beet, sherry vinaigrette
Third
-
Tagliatelle
pickled ramp, asparagus, pecorino, basil pesto
-
Acquerello Risotto
roasted mushrooms, lacinato, cipollini, parmigiano reggiano
-
Grilled Tofu
roasted piquillo-walnut puree, baby broccoli, mint yogurt, fried chickpea
Fourth
-
Ricotta Doughnuts
bourbon maple glaze, brown butter crumble, maple cream, sea salt caramel ice cream
-
Lemon-Mascarpone Cake
marmalade gel, pistachio lace cookie, candied citrus
-
Caramelized Pineapple
lemon sorbet, pistachio-rose crumble, luxardo cherry
-
Amuse Bouche*
NV Domaine Rolet Cremant du Jura, Jura, FR
Res: NV Michel Mailliard 1er Cru Brut "Cuvée Grégory", Champagne, FR -
Hawaiian Kanpachi*
cucumber, ground cherry, serrano, arctic char roe, ponzu
2023 Dr. H. Thanisch Bernkasteler Riesling Kabinett, Mosel, DE
Res: 2023 Dönnhoff Riesling Kabinett "Oberhäuser Leistenberg," Nahe, DE -
Hokkaido Scallop*
smoked sweet corn, zucchini, pork belly, saffron-corn emulsion
2022 Lingua Franca Chardonnay "Avni" Willamette Valley, OR
Res: 2022 Pierre Girardin "Eclat de Calcaire", Burgundy, FR -
Confit Radish + Turnip
asparagus, "green goddess", basil
2024 Schloss Gobelsburg Rosé "Cistercien", Kamptal, AT
Res: 2021 Domaine de Villaine Bouzeron Aligoté, Burgundy, FR -
Alaskan King Salmon*
oyster mushroom, fennel, tarragon
2023 Donnachadh Pinot Noir, Santa Rita Hills, CA
Res: 2022 Tyler Mae Estate Pinot Noir, Santa Rita Hills, CA -
Tagliatelle
guanciale, pickled ramp, pecorino, brassica leaf, basil pesto
2022 Tenuta di Bibbiano Chianti Classico, Tuscany, IT
Res: 2016 Arpepe Valtelina Riserva Grumello "Buon Consiglio", Lombardy, IT -
Strube Ranch Wagyu Striploin*
haricot vert, tomato, mustard demi
2018 Woodlands Cabernet Sauvignon "Wilyabrup Valley", Margaret River, AU
Res: 2019 Finca Allende "Mingortiz", Rioja, ES -
Lemon-Mascarpone Cake
marmalade gel, pistachio lace cookie, candied citrus
2022 Chateau Roumieu-Lacoste Sauternes, Bourdeaux, FR
*Consuming raw or undercooked food increases chance of foodborne illness.