Executive chef Scott Cooper and his staff present our four-course prix fixe menu.

Prix Fixe $ 125.00 per person

- Please select one item from each category -


Ragout of Burgundy Snails Warm Fennel Panna Cotta and Parsley Puree

Slow Poached Lobster with Lemongrass, Sweet Basil and Tamarind Gel

Pan Roasted Green and White Asparagus with Hazelnut and Ruby Grapefruit  *

Truffled Hamachi Tartare with Meyer Lemon and Pea Shoot Emulsion

Pan Seared Maine Diver Scallops with Hazelnut Polenta Cakes and Preserved Lemon

Dungeness Crab Soufflé with Lemon, Saffron and Caviar



Sugar Snap Pea Soup with Roasted Shiitake Mushrooms

Lobster Bisque with a Sweet Corn Timbale

Salsify Soup with Duck Royale and Truffle

Salad of Baby Greens, Pears, Toasted Pecans, Feta Cheese and Chambord Vinaigrette *

Grilled Quail Salad with a Green Lentil Blini and Smoked Bacon Vinaigrette

Sunchoke-Artichoke Salad with Dates, Sorrel and Provencal Olives



Pan Roasted Beef Tenderloin with Maitake Mushroom, Potato Gratin and Bone Marrow

Ricotta Tortellini with Morel Mushrooms, Asparagus and Madeira Cream *

Grilled Loin of Lamb and Braised Shoulder with Caramelized Yogurt and Barberry Reduction

Grilled Hawaiian Swordfish with Soy-Verjus Reduction and Dauphinois Potatoes

Roasted Berkshire Pork Tenderloin with Smoked Maple Syrup and Hibiscus-Onion Marmalade

Pinot Noir Braised Duck Breast with Pomegranate, Walnut and Black Forbidden Rice

Sturgeon "Wellington" with Golden Chanterelles, Red Wine Miso and Potato Mille-Feuille

Noisettes of Red Deer with Huckleberries and Chanterelles



Soufflé Grand Marnier with Fresh Berries

Bittersweet Chocolate and Coconut Terrine

Vanilla Custard Crepe with Meyer Lemon Butterscotch

Carrot Cake with Raisin Molasses, Walnut Streusel and Cream Cheese Ice Cream

Roasted Banana Torte, Valrhona Milk Chocolate and Malted Anglaise

Fresh Berries Corbeille in Almond Cookie Cup with Grand Marnier Cream

Butterscotch Semmifreddo with Chocolate Textures


* Vegetarian items

Corkage fee is $30.00 per bottle.