(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