*Due to the seasonal nature of our menus, items may be subject to change without prior notice. 


Veloute of Celeriac & Pear   14
Toasted Almond Mousse, Coffee, Sage


Tartar of Prime Beef, “Sun Dried Spices”   16
Anchovy & Garlic, Toasted Rye

Pacific Amberjack, Lightly Marinated in Yuzu & Olive Oil   19
Trout Roe, Avocado

Monterey Abalone & Diver Scallop, Ginger Scented Duck Consommé   22
Squid Ink & “Broken Grains”, Pumpkin Paper

Handmade Sweetbread Ravioli, Crispy Sweetbreads   19
Mustard Leaves, Burgundy Truffle, Truffle Emulsion



Pacific Tai Snapper   36
Smoked Potato, Baby Leeks, Sauce Bouillabaisse

Maine Lobster, Poached in Salted Butter   40
Fennel, Strawberries Poached in Red Verjus, Quinoa

Roasted Breast of Chicken, "Boudin Blanc"   30
Brussels Sprouts, Pickled Quince, Pomegranate

Prime NY Strip Steak, Cooked Slowly with Rosemary & Garlic   42
Jerusalem Artichokes, Red Onion Marmalade, Trumpet Royale

Duck Breast, Poached then Roasted with Herbs & Butter   40
Baby Carrots & Black Trumpet Mushrooms, Toasted Buckwheat

Biodynamic Carnaroli Rice & Emmer Wheat “Risotto”   24
Kale Pesto & Kuri Squash, Pepitas


Chef's Tasting Menu
(Available Tuesdays to Saturdays)