SPRING 2025
HORS D’OEUVRES
POTATO AND LEEK BEIGNETS
tarragon aioli* 6/12
BLUEFIN TUNA TOAST
smoked tomato, kaluga caviar 24/48
EGGS ON TOAST
soft-scrambled eggs, santa barbara uni* 24/48
BURGUNDY ESCARGOT EN CROÜTE
rodolphe le meunier butter, garlic, parsley 18/36
BAGUETTE
RODOLPHE LE MEUNIER BUTTER
normandy, france 15
add pan drippings 8
FAVA BEAN HUMMUS
masia el altet olive oil, tahini, aleppo pepper 15
FIRST
ICED OYSTERS
barrel-aged mignonette* 5 ea.
JAPANESE HAMACHI CRUDO
harry’s berries strawberries, thai basil, strawberry nước chấm* 36
YELLOWTAIL TARTARE
salsa fresca, avocado, cucumber, potato chips* 34
ENDIVE SALAD
capriole sofia goat cheese, medjool date, cara cara orange, mandarinquat, roasted hazelnut, meyer lemon vinaigrette 28
‘GARDEN OF’ LITTLE GEM SALAD
jj’s lone daughter ranch pickerton avocado, lemon cucumber, breakfast radish, toasted seeds, fines herbs, green goddess dressing* 27
SECOND
WOOD-FIRE ROASTED BRUSSELS SPROUTS AND CAULIFLOWER
singapore curry, raita, roasted almonds, mandarinquats, oven-dried apricots 29
ASPARAGUS ‘CACIO E PEPE’
european white and zuckerman farms green asparagus, black and white pepper, parmesan 38
CARAMELIZED SPRING ONION TART
applewood smoked bacon, cave aged gruyère 27
ATLANTIC SEA SCALLOPS
roasted daikon, yuki tsubaki rice, shimeji mushroom, japanese broccoli, dashi 34
LIVE SANTA BARBARA SPOT PRAWNS
meyer lemon, brown butter, vin jaune 27
BERKSHIRE KUROBUTA PORK BELLY
kaluga caviar, cauliflower mousseline, sauce marinière 56
THIRD
ENGLISH PEA AGNOLOTTI
black winter truffle, brown butter, red cow parmesan 48
CAMPANELLE
maine lobster, meyer lemon, lemon basil 45
STINGING NETTLE MEZZE MANICHE
blonde morel, porcini, and chanterelle mushrooms, tarragon 47
PORCINI MUSHROOM RISOTTO
acquerello carnaroli rice 49
FOURTH
WILD VERMILION ROCK COD
baby artichokes, potato gnocchi, taiwanese spinach, meyer lemon, brown butter 54
REGALIS PENNSYLVANIA GOLDEN CHICKEN
roasted carrots, mushrooms, applewood smoked bacon, sauce coq au vin 72
LIBERTY DUCK
roasted tokyo turnips, oven-dried troy regier peaches, backyard persian mulberry duck jus 56
COLORADO LAMB RACK
black trumpet and porcini mushrooms, sugar snap peas, tarragon-mustard pork jus 57
INDIANA BLACK HAWK WAGYU ZABUTON
sweet potato, grilled broccoli di cicco, portobello mushrooms, sauce poivrade 59
FRENCH FRIES
serrano chili aioli* 13
CHEESE 18/27/45
RODOLPHE LE MEUNIER, BRILLAT SAVARIN
cow, france
RODOLPHE LE MEUNIER, CAMEMBERT
cow, france
CAPRIOLE, ‘PIPER’S PYRAMIDE’
goat, indiana
HERVÉ MONS, GABIETOU
cow and sheep, france
TOMME DE SAVOIE
raw cow, france
DESSERT
STRAWBERRY TIRAMISU
black sesame white chocolate sabayon 16
TROY REGIER PEACH TART
lemon verbana, almonds 16
VALRHONA CHOCOLATE MOUSSE
vanilla, hazelnut, mandarinquat, raspberry 16
BRILLAT SAVARIN CHEESECAKE
bing cherries, pistachios, graham streusel 16
ICE CREAM
vanilla, pistachio, chocolate 6/ea
SORBET
peach, meyer lemon-mint, 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.
