DINNER MENU

(See Tasting Menu Here)

Stinging Nettle Agnolotti with Burgundy Snails, Caramelized Fennel, and Tarragon

Dungeness Crab Souffle with lemon, Saffron, and Caviar

Kanpachi Tartare with Avocado, Meyer Lemon, and Pea Shoot Emulsion

Chilled Beet and Puff Pastry Tart with Goat Cheese Sabayon and Pistachio Oil

Glazed Eggplant with Sweet Miso and Pickled Gooseberries

Slow Poached Lobster with Lemongrass, Tamarind, and Basil...$10 supplement

Lobster Bisque with Corn Timbale

Salsify and Truffle Soup with Duck Royale

Asparagus Salad with Crisp Prosciutto, Yuzu Sabayon, and Rye

Little Gem Lettuce with Mandarins, Shaved Radish, and Tahini Dressing

Toasted Couscous 'Risotto' with English Peas, Black Garlic, and Tomato Confit

Roasted Chilean Sea Bass with Chive Beurre Blanc, Pickled Shimeji Mushrooms, and Potato Mille-Feuille

Local Black Cod with Browned Butter Hollandaise, Rhubard, and Tamari Potato

Roasted Duck Breast and Pave of Leg with Vincotto Jus, Stuffed Morels, and Black Forbidden Rice

Loin of Veal with Golden Chanterelles, Shallot Boudin Blanc, and Sweetbread Fritter

Grilled Beef Tenderloin with Marrow Emulsion, Matsutake Mushroom, and Potato Gratin

Grilled Rack of Lamb with Pine Nut Puree, Ras-Al-Hanout, and Green Garlic Tart...$15 supplement

Dessert

Artisan Cheese, Domestic and Imported...$5 supplement

Poppyseed Cheesecake and Honey Semifreddo and Candied Pomelo

Raspberry Vacherin with Mascarpone Mousse and Raspberry Sorbet

Chocolate Marjolaine with Pistachio, Caramel Ganache, and Praline Butterscotch

Black Sesame Terrine with Toasted Meringue, Banana, and Chocolate

Soufflé Grand Marnier with Fresh Berries and Grand Marnier Cream...$5 supplement

Outside desserts are not permitted

Prix Fixe: Three Courses $125, Four Courses $145