Dinner
Four Course Menu | 125.00 per person
Wine Pairing | 60 per person
Zero Proof Flight | 50 per person
caviar*
osetra caviar, kanpachi tartare, 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, asparagus
délice de bourgogne omelette, marinated leek, black truffle consommé
hiramasa crudo, winter citrus, coriander, blood orange ponzu
hokkaido scallop & sea urchin, snow pea, gochujang consommé, sesame
second course
lightly smoked ocean trout, toasted rye, razor clam, pickled and grilled ramp, chicharrón
*crispy cream cheese gnudi, white asparagus, belper knolle, country ham butter
lamb saddle, salsa macha, white sunchoke mole, lamb belly barbacoa
glazed & stuffed chicken wing, black vinegar, super carrots, smoked chicken xo
third course
grilled beef short rib, crab rangoon, morel, baked potato hollandaise
butter poached halibut, flamin’ hot fried oyster, radish, high life mussel cuisson
rohan duck breast, smoked rillette, turnip, blueberry
*potato and clothbound cheddar pierogi, smoked rabbit confit, morel, maple
cheese*
tête de moine, cashew financier, apricot, dill
optional cheese course – 18 per person, entire table participation required
dessert
cardamom brioche bun, coffee, coconut, creme fraiche, genami
roasted vanilla cheesecake bombe, buckwheat, tangerine, bayleaf, seabuckthorn
sourdough crepe cake, chamomile, huckleberry, sourdough praline
chocolate tonka bean budino, sunchoke, salted maple, sunflower gianduja
executive chef kyle cottle
chef de cuisine jayme cannava
sous chef steven siepl
pastry chef erin kobler
pastry sous chef melissa santiago
wine director jake bennie
*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk for foodborne illness. A suggested 20% gratuity will be added to parties of 6 or more.
*a 3% surcharge will be added to your final bill to assist in covering the costs of health insurance for our employees.