(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