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