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
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
Soup and Salad
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
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
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
