Kaluga Grand Cru Caviar supplement

$195

Winter salad

baby gem, cashew tofu, pomegranate gel, hazelnut crumb

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, red onion marmalade

Tuna tartare

crispy sushi rice, fresno emulsion, pickled chili

Potato agnolotti

smoked salmon, caviar beurre monté, chive oil

Oyster pie

poached wild diver oysters, beurre blanc, chive oil

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

Flounder roulade

shellfish mousseline, warm lobster, breakfast radish, beurre, anchovy vinaigrette

Monkfish

braised cabbage, apple potato coulis, chorizo mussel emulsion

Chicken ballotine

winter vegetables, pommes purée, gravy

Venison

celeriac, lollipop kale, carrot gel, spiced jus

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