Dinner Menu
FIRSTS
OYSTERS Yuzu pearls, Champagne citrus sorbet, mignonette foam ~14
LOLA ROSA LETTUCE Sicilian pistachios, dark cherry balsamic, cherries, black pepper tuile ~12
KAMPACHI Sashimi, sea bean, icicle radish, lemon oil, chive blossom ~12
CRAB & PORK BELLY Braised pork belly, bacon vinaigrette, apricot, wild arugula~14
SECONDS
SPRING PEA CONSOMMÉ Crab, preserved lemon, fennel squid caviars, crème fraîche froth, mint ~14
ESCARGOTS Burgundy snails escabèche, La Quercia ham, green garlic risotto, toasted Serenita foam ~15
SQUASHES Lemon verbena panna cotta, onion sprouts, wild arugula, olive oil ~14
SEARED FOIE GRAS Carrot cake French toast, bourbon syrup, crème fraÎche ice cream ~18
ENTRÉES
PÂTE À CHOUX GNOCCHI Ricotta milk, arugula, asparagus, morels, spring onions ~14/24
ALASKAN HALIBUT Spelt, Mediterranean cucumber & fennel salad, olives, sea beans ~32
OCEAN TRIO White prawn, black bass, & scallop, spicy sausage, shelling bean, saffron fennel fumé ~32
PINELAND FARM’S NY SIRLOIN Porcini mushrooms, summer truffle, artichoke, Romano beans ~38
OREGON SPRING LAMB Garbanzo beans, toasted couscous, purslane, garlic chips, Greek yogurt~34
KUROBUTA PORK Apple licorice smoke, pickled plums, salsify, cipollini, Rioja gastrique ~34
CHEESES
ST ANDRE Blueberry & strawberry, almonds, basil blossom, brioche ~12
BUCHERET Mt. Tam honey, bee pollen, pear pâté de fruit, banana bread ~12
SWEETS
CHOCOLATE CAKE Espresso, chai ice cream, coffee mousse, biscotti, caramel ~10
BERRIES Angel food cake, mascarpone, orange ice cream, citrus pearls ~10
BEIGNETS Pistachios, Muscat braised apriums, peach frozen yogurt ~10
4 Course Tasting ~64 5 Course Tasting ~76
Chef’s 7 Course Menu ~94
*18% service added to parties five or larger Please, no substitutions
Executive Chef Gregg Sessler
Sous Chefs Ryan Wilson & Michael Robertson, Pastry Chef Kristin Lane
