*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


Artisan Foie Gras “Chaud et Froid”   22
Pippin Apple Jam & Crispy Lentils, Brioche

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



Pacific Tai Snapper   36
Spring Onions and Marinated Baby Artichokes

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

Roasted Breast of Chicken, "Boudin Blanc"   30
Green Asparagus Farrotto, Young Garlic, Berber

Prime NY Strip Steak, Cooked Slowly with Savory Garlic   42
Jerusalem Artichokes, Red Onion Marmalade, Yellowfoot Chantrellles

Spring Lamb, 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)