Kaluga Grand Cru Caviar supplement

$195

Autumn salad

marinated beets, pickled apple, confit lemon, spiced ricotta

Roasted honeynut squash soup

delicata chips, spiced crème fraîche

Duck & mushroom terrine

compressed orange-verbena, pistachio, frisée

Pistachio salmon roulade

wasabi, yuzu mayo, seabean salad

Foie Gras torchon

honey butter brioche, hazelnut crumb, fig gastrique

Tuna tartare

crispy sushi rice, fresno emulsion, pickled chili

Veal cappelleti

tomato concassé, béchamel au poivre, truffle chips

Beausoleil oysters

Japanese uni, trout roe, ponzu (supp $15)

Grand cru kaluga caviar

blinis and creme fraìche ( supp $160)

Crispy tofu

soy glazed maitake, Brussels sprouts, brown sugar teriyaki

Garganelle

gulf shrimp, chives, tomato concassé, shrimp reduction

Veracruz-style striped bass

capers, olives, hazelnut romesco, swiss chard

Seared sea scallops

pea purée, roasted sunchokes, yellow curry coconut broth

Cabbage wrapped halibut

salsify potato purèe, chasseur sauce

Roasted green circle chicken for two

roasted vegetables & potatoes, gravy

Smoked duck breast

glazed turnips, fig & rosemary gastrique, honeynut squash

Sticky short ribs

white sweet potato-miso pavé, grilled bok choy, natural jus

Executive Chef Harley Peet
Chef de Cuisine Phil Lind


3 courses for $125
4 courses for $150
3 course wine pairing for $100
4 course Wine pairing for $125