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Dinner
$125.00 per person | $65 wine pairing add on
four-course menu | choice of one dish per course
zero proof flight $45.00/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
leek & popcorn veloute, délice de bourgogne, black truffle, brioche
hiramasa crudo, cucumber ponzu, limeleaf, fingerlime, cilantro
scallop & sea urchin, koshihikari, gochujang consommé, sesame
second course
grilled sablefish, cabbage, carolina bbq, smoked apple cider butter
crispy cream cheese gnudi, ramp giardiniera, belper knolle, salted black pepper
lamb saddle, smoked jalapeño, rhubarb, green mole, crispy barbacoa
char siu chicken wing zampone, persimmon, sesame, smoked chicken xo
third course
grilled beef short rib, morel, smoked bearnaise, crab rangoon
wild striped black bass, white asparagus, caraway, grilled kale, bacon consommé
rohan duck breast, malted sunchoke, huckleberry & duck confit pithivier
spring pea cappelletti, lamb bacon, asparagus, pistachio, parmesan
*vegetarian upon request
cheese*
tête de moine, pretzel puff pastry, honey mustard, mick klug sour cherry
optional cheese course – 18 per person, entire table participation required
dessert
bay leaf crème brûlée, olive oil, satsuma mandarin, roasted vanilla
hibiscus pavlova, ginger, toasted coconut, chamoy
toasted milk japanese cheesecake, rhubarb, meyer lemon, elderflower
jivara milk chocolate “frosty”, caramelized potato, malted milk, cocoa nib
executive chef andrew zimmerman
chef de cuisine kyle cottle
sous chefs brian daley & jayme cannava
pastry chef erin kobler
pastry sous chef melissa santiago
wine director jake bennie