*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 Lamb with Baby Carrots & Green Olives   16
Anchoiade, Watercress, 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



Pan Roasted Pacific Halibut   36
Smoked Potato, 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, Slowly Roasted with Herbs & Garlic   40
Jerusalem Artichokes, Red Onion Marmalade, Trumpet Royale

Herb Roasted Lamb Loin, Crispy Belly   40
Fuyu Persimmon & Carrots, Toasted Buckwheat

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


Chef's Tasting Menu
(Available Tuesdays to Saturdays)