$195
lightly cured fluke, cucumber consommé, fresno gel, wasbi tobiko
compressed cucumber, infused plums, sugar bomb tomatoes
local cherry tomatoes, watermelon, balsamic gel, basil oil
Peruvian yellow potato & aji amarillo, bergamot, avocado mousse
black truffle vinaigrette, pickled fresno, fingerling potatoes
herbed tomatoes, parmesan brodo
cucumber-jalapeño salad, mango aguachile, puffed rice
yuzu dashi, marinated vegetables, hon shimeji mushrooms
spicy tomato, burrata, provençal
lobster, nantua sauce, herb oil
poached leeks, white bean & fennel purée, chive-crème fraîche
"succotash", baby cilantro, corn fumet
zucchini & squash "duxelles", scallop mousse, salade verte 10 Supplement
plum lacquered breast, goat cheese & chive dauphine, peach mostarda
warm polenta, peach salad, plum & beet purée, charcuterie jus
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