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Dinner
Four Course Menu | 125.00 per person
Wine Pairing | 65 per person
Zero Proof Flight | 45 per person
caviar*
golden kaluga caviar, smoked bass, grilled spinach, shiro dashi butter
optional course – 25 per person, entire table participation required
first course
smoked beef carpaccio, sweet mustard, spring onion, onion consommé
leek & popcorn veloute, délice de bourgogne, black truffle, brioche
hiramasa crudo, strawberry ponzu, yuzo kusho, radish, blood orange oil
scallop & sea urchin, koshihikari, gochujang consommé, sesame
second course
roasted monkfish & smoked mussels, snow pea, horseradish, dill
crispy cream cheese gnudi, ramp giardiniera, belper knolle, salted black pepper
lamb saddle, smoked jalapeño, rhubarb, green mole, crispy barbacoa
stuffed chicken wing, cilantro, avocado, smoked chicken xo
third course
grilled beef short rib, morel, smoked bearnaise, crab rangoon
halibut, white asparagus, caraway, grilled kale, bacon consommé
rohan duck breast, foie gras corndog, carolina bbq, peach
spring pea cappelletti, lamb bacon, asparagus, pistachio, parmesan
cheese*
tête de moine, cashew financier, apricot, dill
optional cheese course – 18 per person, entire table participation required
dessert
bay leaf crème brûlée, olive oil, satsuma mandarin, roasted vanilla
hibiscus pavlova, ginger, toasted coconut, chamoy
toasted milk japanese cheesecake, rhubarb, meyer lemon, elderflower
jivara milk chocolate “frosty”, caramelized potato, malted milk, cocoa nib
executive chef andrew zimmerman
chef de cuisine kyle cottle
sous chefs alejandro guzman & jayme cannava
pastry chef erin kobler
pastry sous chef melissa santiago
wine director jake bennie