pineapple barley sauce, pickled currants, chickpea, parsnip
pistachio mousse, shiso leaf, balsamic aioli
lobster bisque, smetana, fennel oil
uni buttercream, toasted sesame seed meringue
ribboned fruit, savoy greens, dill yogurt, chamomile, rye
endive, caesar, apple, fennel, lemon, walnut, poppy seed
charcoal roasted cheeks, squash seed mole, chayote squash, tomatillo puree, sweet pickled onion
cast iron roasted, earl grey curd, roasted sweet potato, dandelion puree, chia seed cracker
rabbit confit, collard greens, duck prosciutto,
served with fondant potatoes,
roasted vegetables with chimichurri, and savory breadcrumbs
KING SALMON, with honey balsamic glaze
WAGYU top sirloin BMS 9, shrimp tail & beurre blanc
LAMB shank with juniper pan sauce
brie, gruyere, blue
toasted meringue, lime curd, frozen grape foam, cherry
ganache, mint custard, passion fruit puree, star anise
12 course Tasting Menu $80 Beverage Pairing $40
Vegetarian version available upon request.
Seating from 4pm to 9pm February 10-14
Credit Card information will be taken in order to confirm reservations.
$20 per person will be charged for no-shows and same day cancellations.