
Assorted Housemade Breads 3 dollars per person
Appetizers
Jumbo Asparagus Salad 17
Goat Cheese-Tarragon Mousse | Serrano Ham | Marcona Almond Hummus
Urfa | Puffed Quinoa-Toasted Seeds | Greek Yogurt-Yuzu Vinaigrette
Signature Caesar Salad 14
Hearts of Romaine | Lemon-Anchovy Dressing
Shaved Pecorino Cheese | Sourdough Crisp
Chilled English Pea Soup 16
Lump Crab Tartlette | Julienned Snow Pea Salad
Almond Sable | Cucumber | Buttermilk Custard | Garden Mint
48 Hour Sous Vide Wagyu Beef Cheek 19
Crushed-Charred Sunchokes | Oyster Mushrooms | Leeks
Avocado | Oaxacan Black Mole
Pan Seared Tiger Prawns 23
Carrot-Kosho Glaze | Parsnip-Chickpea Dumplings
Pickled Summer Vegetables | Thai Aromatics | Warm Potato Espuma
Entrees
Pan Seared Scottish Salmon 39
Carrot-Crab Galette | Pickled Honshemeji Mushrooms
Daikon Radish | Asparagus Purée | Kosho-Seaweed Emulsion
Maple Leaf Farm Duck Breast 40
Shoyu-Caramel Glaze | Crispy Duck Leg Confit | Garnet Yam Mousseline | Turnips | Sumac-Herb Crusted Carrots | Charred Onion-Duck Reduction
Black Angus Prime Beef Tenderloin 49
Caramelized Onion-Potato Pave | Balsamic Glazed Cipollini Onions
Mushrooms | Miso Crème Fraiche | Soybeans | Bacon Bordelaise
Roasted New Zealand Lamb Rack 54
Caramelized Celery Root Purée | Almond-Labneh | Preserved Lemons
Artichokes | Chickpea Romesco | Fermented Black Garlic-Thyme Jus
Organic Airline Chicken Breast 32
Caramelized Onion-Potato Pave | Balsamic Glazed Cipollini Onions
Mushrooms | Miso Crème Fraiche | Soybeans | Bacon Bordelaise
Vegetarian Tasting Plate 29
Please speak with your server about Chef’s creation for tonight.
Sides 7.5 each
Truffled Orzo “Mac & Cheese”
Kimchi Glazed Brussels Sprouts Sautéed Spinach with Roasted Garlic
Crispy Fingerling Potatoes | Chimichurri
Please notify your server of any special dietary needs you or your guests may have.
20% gratuity is added to parties of five or more guests. Charges are applied for split dishes.
Ask your server if you would like to purchase a gift certificate, restaurant shirt or cookbook.