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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 caviar, fluke 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
hiramasa crudo, winter citrus, coriander, blood orange ponzu
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, 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, scallop tamago, tater tot, baked potato hollandaise
sablefish, lobster mousseline, caraway, cabbage, 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
cardamom brioche bun, coffee, coconut, creme fraiche, genami
roasted vanilla cheesecake bombe, buckwheat, tangerine, bayleaf, seabuckthorn
sourdough crepe cake, chamomile, huckleberry, sourdough praline
araguani chocolate tarte, black licorice, salted cocoa nibs, black currant
executive chef kyle cottle
chef de cuisine jayme cannava
sous chefs steven siepl
pastry chef erin kobler
pastry sous chef melissa santiago
wine director jake bennie