Kaluga Grand Cru Caviar supplement

$195

Crudo

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

Clarified Gazpacho

compressed cucumber, infused plums, sugar bomb tomatoes

Summer Burrata

local cherry tomatoes, watermelon, balsamic gel, basil oil

Crab Causa

Peruvian yellow potato & aji amarillo, bergamot, avocado mousse

Wagyu Tataki

black truffle vinaigrette, pickled fresno, fingerling potatoes

Basil-Ricotta Tortellini

herbed tomatoes, parmesan brodo

Grilled Head-On Shrimp

cucumber-jalapeño salad, mango aguachile, puffed rice

Braised Rabbit Dumplings

yuzu dashi, marinated vegetables, hon shimeji mushrooms

Basil Garganelli

spicy tomato, burrata, provençal

Corn & Saffron Risotto

lobster, nantua sauce, herb oil

Halibut

poached leeks, white bean & fennel purée, chive-crème fraîche

Rockfish

"succotash", baby cilantro, corn fumet

Bas Rouge Crab Cake Wellington

zucchini & squash "duxelles", scallop mousse, salade verte 10 Supplement

Green Circle Chicken

plum lacquered breast, goat cheese & chive dauphine, peach mostarda

Kurobuta Pork Chop

warm polenta, peach salad, plum & beet purée, charcuterie jus

Prime Ribeye Two Ways

yakiniku smoked rib cap, marinated eye, hierbas 10 Supplement

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