Dinner

Four Course Menu | 125 per person

Wine Pairing | 70 per person
Zero Proof Flight | 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, baby tomato, smoked onion, shio kombu, tomato dashi

hokkaido scallop & sea urchin, sweet corn, gochujang consommé, sesame

second course

sablefish & summer squash, smoked dill fumet, pickled green strawberry

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

lamb saddle, artichoke, boquerones, jimmy nardello, manchego

glazed & stuffed chicken wing, peach, peanut, smoked chicken skin xo

third course

glazed beef short rib, snow crab, chanterelle, baked potato hollandaise

butter poached halibut, flamin’ hot fried oyster, smoked corn & oyster cuisson, corn pudding

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

peach tea cake, seedling peaches, honey, black tea & marigold

sweet corn baked alaska, lemon verbena, blueberry, roasted corn white chocolate

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

*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.