Tasting Menu
$195 per person | $95 wine pairing addition
Immerse yourself in our eight-course tasting menu, where Executive Chef Kyle Cottle and Executive Pastry Chef Melissa Santiago 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
flamin’ hot smoked crab cannoli, sweet corn, gooseberry
malted foie gras cone, dried peach, genmaicha carame
~
osetra caviar
kanpachi tartare, shiro dashi, grilled spinach
nv Telmont Réserve Brut Champagne, France
~
hiramasa crudo
baby tomato, smoked onion, shio kombu, tomato dashi
2023 Bründlmayer ‘Ried Loiserberg’ Grüner Veltliner, Kamptal, Austria
~
hokkaido scallop & sea urchin
sweet corn, gochujang consommé, sesame
2025 Coralie and Damien Delecheneau ‘Trinqu’âmes’ Sauvignon Blanc, Loire Valley, France
~
rohan duck breast
cherry & smoked duck confit, sunchoke, spiced duck jus
2023 Pax Mahle ‘Bench Vineyard’ Syrah, Clement Hills, Lodi, California
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grilled beef short rib
black garlic, morel, baked potato hollandaise
2020 Bodegas Muga Selección Rioja, Tempranillo Blend, Rioja, Spain
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summer melon sorbet
gooseberry, meringue, elderflower
~
chocolate tonka bean budino
sunchoke, salted maple, sunflower gianduja
2011 Warre’s Late Bottled Vintage Port, Touriga Nacional Blend, Douro Valley, Portugal
~
mignardises
caramel stroopwafel
black sesame huckleberry flødeboller
sencha and strawberry pirouette cookie
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.