(See Tasting Menu Here)

First Course


Black Garlic Agnolotti with Butternut Squash, Sage, and Pumpkin Seed Oil *


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


Chilled King Crab with Sweet Corn Custard, Grapefruit and Caviar...$10 supplement


Sautéed Burgundy Snails with Semolina Porridge, Roasted Shallots and Chervil


Slow Poached Lobster with Braised Leeks, Maltaise Emulsion and Blood Orange...$10 supplement



Soup and Salad


Wild Mushroom Soup with Leek and Comté Croutons *


Mussel and Saffron Soup with Caramelized Fennel


Pear Salad with Toasted Pecans, Feta Cheese, Baby Lettuce and Chambord Vinaigrette  *


Root Vegetable Salad with Toasted Fromage Blanc, Sunflower Seed Granola and Sherry Vinegar Jelly *



Main Course


Toasted Couscous "Risotto" with Porcini Mushrooms and Grilled Asparagus *

Miso Glazed Chilean Sea Bass with Meyer Lemon Beurre Blanc and Potato Mille-Feuille


Roasted Local Black Cod with Prosciutto, Tarragon Reduction and Dauphinois Potatoes


Braised Duck Breast with Dried Persimmon, Shiso and Black Forbidden Rice

Rack of Lamb with Pomegranate Reduction, Pine Nut Butter and Yam Timbale...$15 supplement



PRIX FIXE: Three Courses 85, Four Courses 100