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


Marinated Heirloom Tomatoes & White Peach, Toasted Brioche   14
Whipped Ricotta, Lemon Basil, Espelette


Tartar of Prime Beef, Fermented Black Garlic   16
Romano Bean, Toasted Pistachio, Konbu Dashi

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

Artisan Foie Gras “Chaud et Froid”   22
Strawberry & Rhubarb, Hibiscus, Pearl Onion

Handmade Sweetbread Ravioli, Crispy Sweetbreads   24
Australian Black Winter Truffle, Mustard Leaves



Pacific Halibut, Poached in California Olive Oil   36
Marinated Eggplant & Mission Figs, Pickled Shallots

Diver Scallop, Crispy Pork Belly  35
Fresh Summer Shelling Beans, Haricoverts, Shellfish Bouillon

Roasted Breast of Chicken, "Boudin Blanc"   32
Fresh Corn Grits, Trumpet Royale, Toasted Farro


Prime New York Strip, Slowly Cooked with Rosemary & Garlic   42
Caramelized Potato, Red Onion Marmalade, Swiss Chard

Duck Breast, Poached & Roasted   36
Baby Carrots with Honey & Lavender, Nectarines, Chantrelle

Biodynamic Carnaroli Rice & Emmer Wheat “Risotto”   24
Stinging Nettles, Broccoli di Ciccio, Slow Cooked Egg


Chef's Tasting Menu
Available Tuesdays to Saturdays
9-course tasting menu
$95 per person (tax and gratuity not inclusive)  


SAMPLE Sunday Supper Menu
Available Sundays
A 3-course dinner menu featuring hand made pasta for the 1st course.
$48 per person (tax and gratuity not inclusive)