DINNER MENU

(See Tasting Menu Here)

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

Dungeness Crab Souffle with lemon, Saffron, and Caviar

Cured Kanpachi with Avocado, Pickled Miyoga, and Preserved Japanese Plum

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

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

Artichoke Soup with Poached Prawn and Olive Croquettes

Sugar Snap Pea Soup with Roasted Button Shiitake Mushrooms

Little Gem Lettuce with Shaved Radish, Satsuma Mandarin, and Tahini Dressing

Asparagus Salad with Yuzu Sabayon, Crisp Prosciutto, and Rye

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

Mount Lassen Trout with Lemon Thyme, Rhubarb, and Apple-Potato Rosti

Braised Duck Breast with Pave of Leg with Stuffed Morels, Vincotto Jus, and Black Forbidden Rice

Grilled Beef Tenderloin with 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