$195
lightly cured fluke, cucumber consommé, fresno gel, wasbi tobiko
sage crème fraîche, delicata squash chips
hazelnut romesco , hidden rose apples, sherry-anchovy vinaigrette
pomelo, feuille de brick, avocado mousse, kaluga caviar
hazelnut-pretzel feuilletine, fig gastrique
black Burgundy truffle, ricotta, beurre blanc
spinach & bacon chili butter, provençal
vaol-au-vent, matsutake, sherry beurre montée
crispy Brussels sprouts, cashew-coconut sauce, apple chutney
braised duck, chanterelles, English peas, provençal
hazelnut romesco, polenta aria, olive tapenade
spicy tomato sauce, pommes paillasson, coral tuile
braised cannellini beans, Lyonnaise salad, fried quail egg
spinach "stuffing", lingonberry, parmesan tuille, crème de volaille
butternut squash purée, duck-fat roasted potatoes, anise jus
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