DINNER MENU

(See Tasting Menu Here)

Black Garlic Agnolotti with Burgundy Snails, Caramelized Fennel, and Tarragon

Pan Seared Maine Day Boat Scallops with Hazelnut Polenta and Preserved Meyer Lemon

Kanpachi with Nori Puree, Sea Beans, and Kumquat

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

Lobster Bisque with Sweet Corn Timbale

Parsnip Soup with Truffle and Duck Royale

Heirloom Tomatoes with Jersey Ricotta, Squash Blossoms, Polenta Croutons, and Sherry Vinegar Jelly

Baby Lettuce Salad with Fuyu Persimmon, Pumpkin Seed Oil, and Point Reyes Blue Cheese

Toasted Couscous 'Risotto' with Golden Chanterelles, Leeks, and tomato Confit

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

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

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

Grilled Beef Tenderloin with Cognac Reduction, Maitake Mushroom, Roasted Plum, and Potato Gratin

Grilled Rack of Lamb with Pomegranate Jus, Pine Nut Puree, and Yam Timbale...$15 supplement

Prix Fixe: Three Courses $95, Four Courses $110