(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


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



Soup and Salad


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  



Main Course


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