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Five-Course Dinner Menu

  • Amuse Bouche
    Variations of Tomato and Corn
    corn and bonito tartlet, caviar, chive
    tomato, trout roe, basil

    Hamachi Crudo
    pluot, lemongrass, ginger

    Charcoal Brioche
    smoked butter, spruce powder

    Kern Farm’s Weeds
    cured egg yolk, ricotta, puffed amaranth

    Poached Halibut
    lemon verbena nage, squash, navy bean

    Smoked Ribeye
    eggplant, bell pepper, cipollini onion

    Sweet Corn Cake
    variations of corn, peach, vanilla

    • • •

    Five Course 145
    Wine Pairing 95

    **Please let us know of any dietary restrictions prior to making your reservation
    *Please know at times the menu may change due to the availability of our fresh, local products
    *Kindly know a 22% service charge will be added to all bills.