(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


Kanpachi with Nori Puree, Sea Beans, and Kumquat

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


Lobster Bisque with Sweet Corn Timbale


Parsnip Soup with Truffle and Duck Royale


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


Baby Lettuce Salad with Fuyu Persimmon, Pumpkin Seed Oil, and Point Reyes Blue Cheese  



Main Course


Toasted Couscous 'Risotto' with Golden Chanterelles, Leeks, and tomato Confit

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


Herb Crusted Alaskan Halibut with Cherry Tomatoes, Dill, and Leek Bread Pudding


Braised Duck Breast with Pave of Leg with Vincotto Jus, Pickled Cherries, and Black Forbidden Rice

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

Grilled Rack of Lamb with Pomegranate Jus, Pine Nut Puree, and Yam Timbale...$15 supplement


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