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Dinner
Four Course Menu | 125.00 per person
Wine Pairing | 60 per person
Zero Proof Flight | 50 per person
caviar*
osetra royale 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
hokkaido scallop & sea urchin, koshihikari, gochujang consommé, sesame
second course
smoked ocean trout, fermented kohlrabi, dill and sour cream and onion chicharonne
crispy cream cheese gnudi, sweet corn giardiniera, belper knolle, shishito
lamb saddle, salsa macha, white sunchoke mole, lamb belly barbacoa
stuffed chicken wing, cilantro, avocado, smoked chicken xo
third course
grilled beef short rib, scallop tamago, tater tot, baked potato hollandaise
halibut, snow crab, caraway, golden beet, bacon consommé
rohan duck breast, honey crisp apple, cider gelée, brown butter jus
potato and comte carmelle, parmesan butter, bacon, maple
cheese*
tête de moine, cashew financier, apricot, dill
optional cheese course – 18 per person, entire table participation required
dessert
brown sugar pavlova, buckwheat namelaka, goat cheese ice cream, candied persimmon
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