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Six-Course Dinner Menu

  • Amuse Bouche
    Sea Urchin and Spring Peas
    tartlet, sea urchin, pea écrasé
    sea urchin panna cotta, chervil emulsion, peas

    Ahi Tuna
    marinated tuna, radish, sorrel

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

    Steelhead Trout
    lemon thyme nage, snap peas, roe

    Black Truffle Tortellini
    parmesan, asparagus, pickled mushroom

    Smoked Duck Breast
    variations of strawberry, spring onion

    Strawberry Shortcake
    angel food, strawberry consommé, goat’s milk yogurt

    • • •

    Six Course 155
    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 availability of our fresh, local products
    *Kindly know a 22% service charge will be added to all bills.