Winter Squash & Gravenstein Apple 15
Lemon Leaf Ricotta, Turnips, Savory Granola


Veloute of Celeriac & Pear, Coffee Iced Milk 16
Marinated Fennel, Cocoa & Almond


Wild King Salmon Confit 18
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 Consomme 22
Squid Ink & “Broken Grains”, Pumpkin Paper

Handmade Sweetbread Ravioli, Crispy Sweetbreads   19
Mustard Leaves & Shaved Black Truffle



Pacific Snapper & Baby Octopus 36
Smoked Potato, Green Olive, Lemon Balm

Maine Lobster, Poached in Winter Citrus & Bergamot 40
Salsify & Oro Blanco, Radish

Breast of Chicken, Poached & Roasted, "Boudin Blanc" 34
Medjool Dates, Cauliflower, Berber Spice

Prime New York Strip, Roasted in Butter & Herbs 42
Caramelized Sunchoke, Maitake, Red Onion Marmalade

Herb Roasted Lamb Loin, Crispy Belly 36
Tuscan Kale & Celery Root, Velvet Pioppini, Tangerine


Dry-Aged Carnaroli Rice & Emmer Wheat “Risotto”    24
Wild Nettles, Roasted Baby Artichokes, Slow Cooked Egg
*Black Winter Truffle Supplement, $18


Chef's Tasting Menu
(Available Tuesdays to Saturdays)

Supper Menu
(Available Sundays & Mondays)