Kaluga Grand Cru Caviar supplement

$195

Baby gem lettuce

hazelnut romesco, Provencal, 36 months parmesan, smoked tomato jam

Spring tart

whipped labneh, white asparagus, grilled artichoke, peas, ramp oil

Salmon crudo

pickled beets, togarashi mayonnaise, coral tuile

Roasted cauliflower soup

crème fraîche, potato chips, pickled cauliflower, caviar

Foie Gras ganache

strawberry salad, brown butter pretzel crumb, balsamic gel

Hiramasa carpaccio

cashew tofu cream, basil oil, golden rainbow sauce, trout roe

Wagyu beef tartare

crispy sushi rice, ramp emulsion, puffed capers

Tortellini

smoked salmon belly, caraway tuile, warm dill crème fraîche

Grand cru kaluga caviar

blinis and crème fraîche ( supp $160)

Caraflex cabbage

miso ginger peanut sauce, marinated citrus, micro herbs

Herb bucatini

morel mushrooms, peas and radishes, stracciatella, pine nuts

Halibut

butter poached, salsify purée, grapefruit, hazelnut brown butter, lemonata

Salmon mi cuit

artichoke barigoule, spring vegetables, yukon gold potatoes

Dover sole ( supp $15)

pommes purée, petite vegetables, velouté-meuniére

Roasted chicken breast

pomme duchesse, white & green asparagus, chicken jus

Lamb loin crépienette

truffle chicken mousseline, potato fondant, morel ragoût

Braised shortribs

maitake mushrooms, polenta foam, red wine 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