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Dinner
Four Course Menu | 125.00 per person
Wine Pairing | 65 per person
Zero Proof Flight | 50 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
black truffle toast, délice de bourgogne, soft cooked egg yolk, truffle consommé
hiramasa crudo, honeycrisp apple ponzu, chamomile, fingerlime
scallop & sweet potato chawanmushi, brown butter dashi, smoked trout roe, sage crouton
second course
sablefish & sea urchin, koshihikari, gochujang consommé, sesame
crispy cream cheese gnudi, sweet corn giardiniera, belper knolle, shishito
lamb saddle, smoked jalapeño, rhubarb, green mole, crispy barbacoa
stuffed chicken wing, cilantro, avocado, smoked chicken xo
third course
grilled beef short rib, scallop tamago, tater tot, baked potato hollandaise
halibut, mustard, caraway, grilled kale, bacon consommé
rohan duck breast, honey crisp apple, matsutake mushroom, brown butter jus
sweet corn cappelletti, chanterelle mushroom, bacon, black truffle
cheese*
tête de moine, cashew financier, apricot, dill
optional cheese course – 18 per person, entire table participation required
dessert
honey pavlova, mick klug concord grape, farmers cheese, preserved meyer lemon
sticky toffee pudding, salted maple, caramelized butternut squash, toasted sesame
caramelized apple mille-feuille, oatmeal praline, burnt cinnamon, frozen brown butter
jivara milk chocolate “frosty”, caramelized potato, malted milk, cocoa nib
executive chef andrew zimmerman
chef de cuisine kyle cottle
sous chefs jayme cannava & steven siepl
pastry chef erin kobler
pastry sous chef melissa santiago
wine director jake bennie