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(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 Lemongrass, Tamarind, and Avocado Sorbet

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

Sugar Snap Pea Soup with Roasted Shiitake Mushrooms and Comte Croutons


Artichoke Soup with Poached Prawn and Olive Croquettes


Asparagus Salad with Rye, Yuzu Sabayon, and Crisp Prosciutto

Dungeness Crab with Celery Root, Apple, Field Mache, and Buttermilk...$10 supplement

Main Course

Toasted Couscous 'Risotto' with Porcini Mushrooms, Leeks, and Tomato Confit

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


Grilled Hawaiian Swordfish with Cabernet Reduction, Black Garlic, and Apple-Rosti Potatoe


Roasted Duck Breast and Pave of Leg with Vincotto Jus, Stuffed Morels, and Black Forbidden Rice

Loin of Veal with Golden Chanterelles, Shallot Boudin Blanc, and Sweetbread Fritter

Grilled Beef Tenderloin with Marrow Emulsion, Roasted Plum, Matsutake Mushroom, and Potato Gratin

Grilled Rack of Lamb with Pine Nut Puree, Hasselbeck Potato, and Cabernet Jus...$15 supplement


Artisan Cheese, Domestic and Imported...$5 supplement

Poppyseed Cheesecake and Honey Semifreddo and Candied Pomelo

Raspberry Vacherin with Mascarpone Mousse and Raspberry Sorbet


Chocolate Marjolaine with Pistachio, Caramel Ganache, and Praline Butterscotch


Chocolate Terrine with Vanilla Genoise, Marcona Almond, and Olive Oil

Soufflé Grand Marnier with Fresh Berries and Grand Marnier Cream...$5 supplement

Outside desserts are not permitted


Prix Fixe: Three Courses $120, Four Courses $140



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