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


Marinated Red Beets & Pluots   14
Lime Leaf Ricotta, Cocoa Nib, Mint


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   19
Australian Black Winter Truffle, Mustard Leaves




Wild Local King Salmon & Manila Clams   36
Artichokes, New Potato, English Pea

Roasted Diver Scallops & Crispy Pork Belly  32
Smoked White Bean, Cherries, Black Radish

Roasted Breast of Chicken, "Boudin Blanc"   34
Green Asparagus Farrotto,  Fermented Black Garlic, Radish


Pan Roasted Pork Loin, Slow Cooked Spare Rib  36
Stone Fruit & Fennel, Mustard Seed

Prime NY Strip Steak, Cooked Slowly with Rosemary & Garlic   42
Jerusalem Artichokes, Red Onion Marmalade, Morels

Prime NY Strip Steak, Slowly Cooked with Rosemary & Garlic   42
Jerusalem Artichokes & Red Onion Marmalade, Chanterelles

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)