Dinner

Four Course Menu | 130 per person

Wine Pairing | 70 per person
Spirit-Free Progression | 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

délice de bourgogne omelette, marinated leek, black truffle consommé, asparagus

hiramasa crudo, apple tikka masala, susie’s honeycrisps, genmai

scallop & sea urchin, matsutake, koji nut squash, gochujang consommé

second course

bbq’d sablefish, smoked dill. persimmon, cabbage

*crispy cream cheese gnudi, sweet corn giardiniera, shishito,  country ham butter

lamb saddle, artichoke, boquerones, jimmy nardello, manchego

stuffed chicken wing, merguez, habanada peri peri, smoked chicken jus

third course

glazed beef short rib, black garlic, little gem, smoked onion ranch

butter poached sturgeon, flamin’ hot fried oyster, green apple, turnip, high life cuisson

rohan duck breast, cherry & smoked duck confit, sunchoke, spiced duck jus

*ricotta cappelletti with pepperonata, smoked tomato butter, heirloom cherry tomato, lovage

dessert

hibiscus pavlova, coconut, black lime, urfa pepper, prickly pear

gjetost semifreddo, brandied apples, goat cheese mousse, cajeta

kabocha maple tart, candy cap mushroom, tamarind, whipped sour cream

chocolate mousse, roasted buckwheat, cardamom,  creme fraiche

executive chef kyle cottle
chef de cuisine jayme cannava
sous chefs steven siepl & adam suliga
pastry chef melissa santiago
pastry sous chef emily o’donnell
wine director jake bennie

*menu and prices are subject to change without prior notice

*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 3.5% surcharge will be added to your final bill to assist in covering the costs of health insurance for our employees.