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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
smoked tomato gazpacho, délice de bourgogne, horseradish, brioche
hiramasa crudo, strawberry ponzu, yuzu kosho, radish, blood orange oil
scallop & green curry, grapes, lime leaf oil, smoked trout roe
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, cafe de paris
halibut, mustard, caraway, grilled kale, bacon consommé
rohan duck breast, foie gras corndog, carolina bbq, peach
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, summer melon, farmers cheese, preserved meyer lemon, sumac
sweet corn churro, lemon verbena, roasted peach, caramelized whey
white sesame mont blanc, mick klug strawberry, black sesame sponge
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