SUMMER 2026
HORS D’OEUVRES
BRENTWOOD CORN BEIGNETS
serrano chili aioli* 6/12
SMOKED SALMON TERRINE
toasted sesame baguette, smoked trout roe, sauce gribiche* 12/24
LIBERTY FARMS DUCK PÂTÉ
bing cherry marmalade, santa barbara pistachio 16/32
BLUEFIN TUNA TOAST
smoked heirloom tomato, kaluga caviar* 24/48
BLACK TRUFFLE TARTELETTE
gioia ricotta, andy’s orchard apricot mostarda, roasted hazelnut 16/32
‘EGGS ON TOAST’
santa barbara uni, soft-scrambled eggs* 24/48
BURGUNDY ESCARGOT EN CROÛTE
rodolphe le meunier butter, garlic, parsley 18/36
ICED GRASSY BAR OYSTER
barrel-aged mignonette* 5 ea.
BAGUETTE
RODOLPHE LE MEUNIER BUTTER
normandy, france 15
add pan drippings 8
MUHAMARRA
jimmy nardello peppers, walnuts, pomegranate molasses,
moulin du calanquet olive oil 15
FIRST
JAPANESE HAMACHI CRUDO
munak ranch melon, thai basil, yellow nectarine nước chấm* 34
MUNAK RANCH HEIRLOOM TOMATO SALAD
watermelon, gioia stracciatella, basil, cherry wood aged balsamico 34
YELLOWTAIL TARTARE
jj’s lone daughter ranch mcarthur avocado, salsa verde, tehachapi grain blue corn tostadas* 32
LITTLE GEMS
mcgrath farms cherry tomatoes, lemon cucumber, avocado, radish, toasted seeds, fines herbs, green goddess dressing* 29
WOOD OVEN ROASTED SNAP PEAS AND CARROTS
red flame grapes, straus creamery labneh, aleppo pepper, fat uncle almonds 27
SECOND
CARAMELIZED GEORGIA VIDALIA ONION TART
applewood smoked bacon, cave aged gruyère 27
BERKSHIRE KUROBUTA PORK BELLY
kaluga caviar, cauliflower mousseline, brown butter, vin jaune 36 per person
DOVER SOLE À LA MEUNIÉRE
potato mousseline, brown butter, meyer lemon 46/92
THIRD
BRENTWOOD CORN AGNOLOTTI
munak ranch sungold tomato, brown butter, parmesan 38
CAMPANELLE
maine lobster, lemon basil, meyer lemon 45
AUSTRALIAN BLACK TRUFFLE RISOTTO
acquerello carnaroli rice, parmesan 56
ARUGULA RIGATONI
wild chanterelle and morel mushrooms 46
FOURTH
WILD CALIFORNIA KING SALMON
baby violet artichokes, oven-dried heirloom tomato, potato gnocchi, brown butter, meyer lemon, basil 52
WOLFE RANCH QUAIL
country rhodes farm figs, chanterelle mushroom strudel, quail jus 58
LIBERTY FARMS DUCK
oven-dried troy regier peaches, baby turnips, blackberry peppercorn jus 57
BRANDT PRIME BEEF STRIPLOIN
portabello mushrooms, baby spinach, sauce choron, french fries 78
DON WATSON NAPA VALLEY LAMB SADDLE
terry ranch plums, wood fire roasted eggplant, black garlic, kanzuri, roasted lamb jus 62
KIMCHI FRIED RICE
soft farm egg 26
BEEF FAT FRENCH FRIES
tarragon aioli* 13
CHEESE 18/27/45
OSSAU-IRATY
raw sheep, france
LE PAVIN
cow, france
36 MONTH AGED COMTÉ
raw cow, france
TRAPPE ECHOURGNAC
cow, france
ROCHEBARON
cow, france
DESSERT
STRAWBERRY TIRAMISU
harry’s berries, caramelized white chocolate sabayon 16
COCONUT CRÈME BRÛLÉE
wong farms mango, ube, puffed rice 16
WARM CHOCOLATE SOUFFLÉ TART
hazelnut 16
FIG GALETTE
raspberry, yuzu, backyard fig leaf, sage honey 16
ICE CREAM
vanilla, pistachio, banana 6/ea
SORBET
peach, fig-raspberry, melon 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.