Dinner Menu

Dinner Menu

Starters

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Caviar $30
California white sturgeon, chive and creme fraiche panna cotta, quail yolk, brioche knot
Diebolt-Vallois Champagne pairing $20
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Oysters $3.50 each
elderflower and meyer lemon mignonette
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White Pumpkin Soup $13
red kuri squash, pepita oil, cardamon
Brioche Rolls 2 for $5
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Bread Service $10
choice of house made focaccia, brioche rolls or corn bread
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Little Gem Salad $12
buttermilk dill dressing, crispy shallots, dill
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Market Greens and Vegetables $12
sherry vinaigrette, Parmigiano-Reggiano
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Roasted Heirloom Beets $14
Humboldt Fog, hibiscus, parsley
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Fluke Crudo $14
aji dulce, black grape, wild rice
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A5 Miyazaki Wagu Carpaccio $40
arugula, Parmigiano-Reggiano, matsutake
Alba white truffle addition +$50
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Foie Gras $25
cornbread, blueberry, almond
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Fresh Jonah Crab Cake $30
jonah crab, radish
Elm leaves
Before placing your order, please inform server if anyone in your party has a food allergy.  Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Executive Chef Brendan Smith

Entrees

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Galantine of Hen $28
summer squash, sunchoke, hon shemeji
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Pork Belly $24
red cabbage, radicchio, plum
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Halibut $34
meyer lemon, espelette beurre blanc, haricot verts
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Sea Scallops $35
red pepper, bok choy, bacon
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Butter Poached Lobster $38
kohlrabi, black garlic, squid ink
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Prime NY Strip $40
gratinée potato, market vegetable, brown butter béarnaise
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White Truffle Tagliatelle $60
Alba white truffle, black trumpet, chive
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Honey Nut Squash Agnolotti $25
pistachio, sweet potato, brown butter
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Chefs Vegetarian Special $24
seasonal selection of vegetables

Desserts

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Apple Cider Vinegar Pie $12
grilled peaches, thyme
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Anise Hyssop Genoise Cairn $12
parsnip, shiso
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Chocolate Bombe $12
marshmallow, caramel, raspberry
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Creme Caramel $12
sumac, vanilla, graham cracker
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Seasonal French Macarons $3.50 each
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Seasonal Sorbet $7
Before placing your order, please inform server if anyone in your party has a food allergy.  Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Executive Chef Brendan Smith
Elm leaves