(See Tasting Menu Here)

First Course


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


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


Dungeness Crab Souffle with Lemon, Saffron, and Caviar

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


Sugar Snap Pea Soup with Roasted Button Shiitake Mushrooms


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


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


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



Main Course


Toasted Couscous 'Risotto' with English Peas, Tomato Confit, and Australian Black Truffle

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


Grilled Hawaiian Swordfish with Green Peppercorns, Smoked Date Relish, and Apple-Potoato Rosti


Braised Duck Breast with Pave of Leg with Vincotto Jus, Stuffed Morel Mushrooms, and Black Forbidden Rice

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

Grilled Rack of Lamb with Romesco, Eggplant Kanefe and Syrah Jus...$15 supplement


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