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

Hamachi Tartare with Avocado, Grapefruit, and Agretti

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

Corn Chowder with Braised Leeks and Poached Prawn

Chilled Fennel Soup with Pimenton Semmifreddo, King Crab, and Olive

Local Asparagus Salad with Yuzu Mousseline, Rye Streusel and Crisp Prosciutto

Baby Lettuce Salad with Black Mission Figs, Toasted Fromage Blanc, and Hazelnut Vinaigrette

Gemelli with Tomato Confit, Squash Blossoms, and Parmesan Cream

Grilled Hawaiian Swordfish with Coconut Milk Curry, Fresh Mango Chutney and Potato Mille-Feuille

Sautéed Alaskan Halibut with Dill, Cherry Tomatoes and Leek Bread Pudding

Braised Duck Breast with Pave of Leg, Ginger Jus, Pomelo and Black Forbidden Rice

Grilled Beef Tenderloin with Cognac Reduction, Golden Chanterelles, Roasted Plum, and Potato Gratin

Prix Fixe: Three Courses $90, Four Courses $105