DINNER MENU

(See Tasting Menu Here)

First Course

 

Stinging Nettle Agnolotti with Burgundy Snails, Caramelized Fennel, and Tarragon

 

Dungeness Crab Souffle with lemon, Saffron, and Caviar

 

Kanpachi Tartare with Avocado, Pea Shoot Emulsion, and Meyer Lemon

Chilled Beet and Puff Pastry Tart with Goat Cheese Sabayon and Pistachio Oil

Glazed Eggplant with Sweet Miso and Pickled Gooseberries

 

Slow Poached Lobster with Braised Leeks, Sauce Maltaise, and Blood Orange...$10 supplement

 

 

Soup and Salad

 

Butternut Squash Soup with Pumpkin Seed Granola

 

Parsnip Soup with Duck Royale and Truffle

 

Heirloom Tomatoes with Jersey Ricotta, Polenta Croutons, and Sherry Vinegar Jellies

 

Baby Lettuce Salad with Pears, Toasted Pecans, Grated Feta, and Chambord Vinaigrette 

 

 

Main Course

 

Toasted Couscous 'Risotto' with Porcini Mushrooms, Leeks, and Tomato Confit

Roasted Chilean Sea Bass with Yuzu Beurre Blanc, Pickled Shimeji Mushrooms, and Potato Mille-Feuille

 

Herb Crusted Halibut with Dill, Cherry Tomatoes, and Leek Bread Pudding

 

Braised Duck Breast with Pave of Leg with Pickled Cherries, Vincotto Jus, and Black Forbidden Rice

Grilled Beef Tenderloin with Roasted Plum, Marrow Emulsion, Maitake Mushroom, and Potato Gratin

Grilled Rack of Lamb with Black Garlic Romesco, Hasselbeck Potato, and Cabernet Jus...$15 supplement

 

Prix Fixe: Three Courses $100, Four Courses $120