Kaluga Grand Cru Caviar supplement

$195

Crudo

lightly cured fluke, cucumber consommé, fresno gel, wasbi tobiko

Honeynut Squash Soup

sage crème fraîche, delicata squash chips

Grilled Gem Salad

hazelnut romesco , hidden rose apples, sherry-anchovy vinaigrette

King Crab Leg

pomelo, feuille de brick, avocado mousse, kaluga caviar

Foie Gras Ganache

hazelnut-pretzel feuilletine, fig gastrique

Agnolotti

black Burgundy truffle, ricotta, beurre blanc

Baked Oysters

spinach & bacon chili butter, provençal

Sweetbreads

vaol-au-vent, matsutake, sherry beurre montée

Garam Masala Roasted Cauliflower

crispy Brussels sprouts, cashew-coconut sauce, apple chutney

Gnocchi

braised duck, chanterelles, English peas, provençal

Red Snapper

hazelnut romesco, polenta aria, olive tapenade

Coriander Crusted Cod Loin

spicy tomato sauce, pommes paillasson, coral tuile

Halibut

braised cannellini beans, Lyonnaise salad, fried quail egg

Chicken Ballotine

spinach "stuffing", lingonberry, parmesan tuille, crème de volaille

Stuffed Quail

butternut squash purée, duck-fat roasted potatoes, anise jus

Venison Crepinette

vanilla glazed turnips, sweet potato dauphine, szechuan jus

Executive Chef Harley Peet
Chef de Cuisine Phil Lind


3 courses for $125
4 courses for $150
3 course wine pairing for $75 or premium for $125
4 course Wine Pairing for $100 or Premium for $150