SPRING 2025
HORS D’OEUVRES
POTATO AND LEEK BEIGNETS
tarragon aioli* 6/12
BLUEFIN TUNA TOAST
smoked pineapple tomato, kaluga caviar 24/48
EGGS ON TOAST
soft-scrambled eggs, santa barbara uni* 24/48
LIBERTY DUCK LIVER TARTELETTE
brooks cherries, santa barbara pistachios 16/32
BURGUNDY ESCARGOT EN CROÜTE
rodolphe le meunier butter, garlic, parsley 18/36
BAGUETTE
RODOLPHE LE MEUNIER BUTTER
normandy, france 15
add pan drippings 8
AVOCADO HUMMUS
masia el altet olive oil, tahini, aleppo pepper 15
FIRST
ICED OYSTERS
kumamoto and grassy bar, barrel-aged mignonette* 5 ea.
HAMACHI CRUDO
weiser farms melon, thai basil, nước chấm 34
YELLOWTAIL TARTARE
mountain magic cherry tomatoes, avocado, cucumber, salsa fresca, potato chips* 34
ENDIVE SALAD
capriole sofia goat cheese, black mission figs, roasted hazelnut, meyer lemon vinaigrette 28
‘GARDEN OF’ LITTLE GEM SALAD
jj’s lone daughter ranch pickerton avocado, lemon cucumber, radish, toasted seeds, fines herbs, green goddess dressing* 27
SECOND
WOOD-FIRE BRUSSELS SPROUTS AND CAULIFLOWER
oven-dried tenerelli orchards apriums, singapore curry, raita, roasted almonds 29
CARAMELIZED VIDALIA ONION TART
applewood smoked bacon, cave aged gruyère 27
HOPE RANCH MUSSELS
meyer lemon, wild nettles, sauce marinière 36
LIVE SANTA BARBARA SPOT PRAWNS
meyer lemon, brown normandy butter 21/42
BERKSHIRE KUROBUTA PORK BELLY
kaluga caviar, cauliflower mousseline, sauce marinière 56
DOVER SOLE À LA MEUNIÈRE
potato mousseline, brown normandy butter, meyer lemon 89
THIRD
BRENTWOOD CORN AGNOLOTTI
chanterelle mushrooms, sungold tomatoes, brown butter, cherry balsamic 47
CAMPANELLE
maine lobster, meyer lemon, lemon basil 45
ARUGULA MEZZE MANICHE
porcini, morel, black trumpet, and chanterelle mushrooms, tarragon 48
ZUCCHINI AND BASIL RISOTTO
australian black winter truffle, acquerello carnaroli rice 58
FOURTH
STRIPED BASS
baby artichokes, potato gnocchi, san marzano tomato confit, meyer lemon, brown butter 54
REGALIS PENNSYLVANIA GOLDEN CHICKEN
oven-dried early girl tomatoes, grilled murray family farms corn, anson mills polenta, roasted chicken jus 72
LIBERTY DUCK
roasted tokyo turnips, oven-dried troy regier peaches, backyard persian mulberry duck jus 56
INDIANA BLACK HAWK WAGYU ZABUTON
baby carrots, grilled broccoli di cicco, portobello mushrooms, sauce poivrade 59
JAPANESE A5 MIYAZAKI RIBEYE 120
FRENCH FRIES
serrano chili aioli* 13
CHEESE 18/27/45
LA FERME DE LIZ, CAMEMBERT
raw cow, france
TULIP TREE, TRILLIUM
cow, indiana
SAINT-NECTAIRE
raw cow, france
TOMME DE SAVOIE
raw cow, france
36 MONTH-AGED COMTÉ
raw cow, france
DESSERT
STRAWBERRY TIRAMISU
black sesame white chocolate sabayon 16
TROY REGIER PEACH TART
lemon verbena ice cream 16
CRÈME BRÜLÉE
honey sweet mango, pandan, passion fruit 16
ALMOND BROWN BUTTER CAKE
figs, cherries, pistachios 16
VALRHONA CHOCOLATE MOUSSE
vanilla, hazelnut, mandarinquat, raspberry 16
ICE CREAM
vanilla, pistachio, chocolate 6/ea
SORBET
strawberry, mango, raspberry 6/ea
PLEASE NOTE
This is a sample menu. The actual items may vary slightly based upon the seasonality of the ingredients.
Please notify your server of any food allergies. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Our corkage is $75/bottle. A 4% service charge will be added to help offset the rising costs of health / medical and other benefits, for all of our valued full time team members. In support of this initiative, the entirety of the charge is retained by the company. If you would like this charge removed, please let our staff know. Thank you for dining with us and supporting our staff.
