Tartar of Spring Lamb with Watercress   16
Confit Garlic & Anchovy, Fava Beans, Hazelnut

Wild King Salmon Confit   16
Pickled Pearl Onion & Baby Beets, Crème Fraiche, Sorrel

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



Wild Local Halibut & Sauce Bouillabaisse   36
Summer Squash, Marinated Heirloom Tomatoes, Mint

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

Breast of Chicken, Poached & Roasted, "Boudin Blanc"   34
Jerusalem Artichokes in Vinegar & Honey, Cabbage, Pomegranate

Rib Eye of Prime Beef, Slowly Cooked with Herbs & Butter   42
English Peas & Favas, Pickled Local Mushrooms, Oxtail Consommé

Herb Roasted Lamb Loin, Crispy Belly   36
Mission Figs, Pickled Eggplant & White Miso

Dry Aged Carnaroli Rice & Emmer Wheat “Risotto”   24
English Pea, Roasted Baby Artichokes, Slow Cooked Egg


Chef's Tasting Menu
(Available Tuesdays to Saturdays)