Dinner Menu



Firsts


OYSTERS Champagne citrus, sorbet,mignonette foam, yuzu pearls


CRAB Apricot, pork belly, arugula, chervil ver jus, spring torpedo onion


KAMPACHI Shashimi, avocado, Meyer lemon, chive blossom, fleur de sel


WILD GREENS Quail egg, sherry emulsion, asparagus, black pepper tuille, bee pollen

Seconds


PRAWN Kombu broth, tat soi, water chestnuts, tamari ginger “rocks”, chive blossoms


ESCARGOTS Burgundy snails escabeche, La Quercia ham, green garrlic risotto, toasted Serenita foam


SEARED FOIE GRAS Carrot cake French toast, creme fraiche ice cream, bourbon syrup


SHELLFISH CHOWDER Lobster salad, consomme vello, fennel, creme fraiche

Vegetables


SPRING Cipollini panna cotta, fiddlehead ferns, pea tendrils, morel, sweet lime ver jus


BEETS & CARROTS Carrot almond air, celery leaf, goat cheese snow, beet paper


PATE A CHOUX GNOCCHI Ricotta milk, nettle, green garlic, fava beans, spring onion, ferns


Seafood

ALASKAN HALIBUT Artichoke, Artichoke, Artichoke, & black trumpet mushroom


MAINE LOBSTER “CEREAL” ($12 supplement) Parsnip vanilla milk, parsnip chips, hearts of palm, tat soi


DAY BOAT SCALLOPS Foie gras, fiddlehead ferns, morels, pea leaves, green garlic pea puree

Meat


WILD BOAR Apple licorice smoke, red plum, Parisian cress, salsify, sugo, Rioja gastrique


OREGON SPRING LAMB Fava beans, fava leaves, marble potatoes, olive, local asparagus, cipollini


PINE LANDBEEF ($8.00 supplement) Prime NY sirloin, braised short rib, & saute of bone marrow, horseradish potato, arugula rabe

Cheese


ST. ANDRE Blueberry & Strawberry, green almonds, basil blossom, brioche


TUMIN RUTULIN Pain de Campagne, olives, almond, wild arugula, 50 yr. sherry vinegar

Dessert


BLACKBERRIES Angel food cake, mascarpone, orange ice cream, spiced orange vapor


CHOCOLATE Peanut butter & chocolate mousse, caramelized banana, “pop rocks”



RHUBARB AND STRAWBERRY Sicilian pistachio streusel, vanilla creme brulee, 25 yr. balsamic


DESSERT SAMPLE ($5 supplement) Combination of the above three desserts



Three course ~56, Four course ~66, Five course ~74, Six course ~84, Seven course ~94

*ala carte prices available upon request

*18% service added to parties five or larger

*please no substitutions

Executive Chef Gregg Sessler & Sous Chef Ryan Wilson