Tasting Menu
$195 per person | $90 wine pairing addition
Immerse yourself in our eight-course tasting menu, where Executive Chef Kyle Cottle and Executive Pastry Chef Erin Kobler showcase their seasonal favorites in a beautifully curated tasting format. Elevate your evening with optional wine pairings, carefully curated by Wine Director Jake Bennie, to complement and enhance each course.
For our chef-curated experiences, we kindly ask that any dietary restrictions or allergies be noted in your reservation.
Please note, at this time, we are unable to accommodate celiac, vegan, or vegetarian menu.
Limited availability nightly
tasting menu preview
a series of amuse-bouches
croque madame donut, lady edison country ham, sherry
smoked beef carpaccio tartlet, sweet mustard, caramelized onion
poached oyster, pickled ramp, dill, parmesan
smoked sablefish cannoli, sour cream & onion, trout roe
malted duck liver mousse cone, dried blueberry, genmai
~
osetra caviar
kanpachi tartare, shiro dashi, grilled spinach
nv Telmont Réserve Brut Champagne, France
~
hiramasa crudo
strawberry ponzu, lemon verbena, nori
2023 Granbazán ‘Etiqueta Ámbar’ Albariño Rías Baixas, Spain
~
hokkaido scallop & sea urchin
snow pea, gochujang consommé, sesame
2024 Arnaud and Albéric Lechat ‘Les Silex’ Sauvignon Blanc, Loire Valley, France
~
rohan duck breast
smoked rillette, turnip, cherry
2023 Artazu ‘Pasos de San Martín’ Garnacha, Sierra De Gredos, Spain
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grilled beef short rib
black garlic, smoked horseradish duxelles, baked potato hollandaise
2024 Château Le Puy ‘Duc des Nauves’ Merlot, Cabernet Franc, Cabernet Sauvignon, Côtes de Bordeaux, France
~
prickly pear sorbet
hibiscus, urfa pepper, black lime
~
chocolate tonka bean budino
sunchoke, salted maple, sunflower gianduja
2011 Warre’s Late Bottled Vintage Port, Touriga Nacional Blend, Douro Valley, Portugal
~
mignardises
frozen passionfruit colada truffle
black sesame huckleberry flødeboller
honey butterscotch mochi donut
Offerings may vary and may not reflect the exact dishes presented here at the time of your visit.
*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. *
3.5% surcharge will be added to your final bill to assist in covering the costs of health insurance for our employees.