SPRING 2026
HORS D’OEUVRES
POTATO & LEEK BEIGNETS
tarragon aioli* 6/12
BLUEFIN TUNA TARTELETTE
kaluga caviar, yuzu, shiso* 24/48
LIBERTY DUCK LIVER TOAST
tangerine date marmalade, pistachio, crispy coconut 16/32
BURGUNDY ESCARGOT EN CROÛTE
rodolphe le meunier butter, garlic, parsley 18/36
BAGUETTE
RODOLPHE LE MEUNIER BUTTER
normandy, france 15
add pan drippings 8
MOULIN DU CALANQUET OLIVE OIL
provence, france 15
FIRST
EAST AND WEST COAST OYSTERS
barnstable, kumamoto, barrel-aged mignonette* 5 ea.
JAPANESE HAMACHI CRUDO
harry’s berries strawberries, thai basil, strawberry nước chấm* 34
YELLOWTAIL TARTARE
jj’s lone daughter ranch gwen avocado, morita chili, salsa fresca, tostadas* 32
ENDIVE SALAD
roasted tamai farms baby beets, caña de cabra goat’s cheese, bing cherries, roasted hazelnut vinaigrette 29
LITTLE GEMS
sycamore farms avocado, radish, toasted seeds, fines herbs,
green goddess dressing* 28
SECOND
WOOD OVEN ROASTED SPRING VEGETABLES
weiser farms baby carrots, haricots verts, sugar snap peas, straus creamery yogurt labneh, aleppo pepper, fat uncle almonds 29
CARAMELIZED WALLA WALLA SWEET ONION TART
applewood smoked bacon, cave aged gruyere 27
BERKSHIRE KUROBUTA PORK BELLY
kaluga caviar, cauliflower mousseline, brown butter, meyer lemon 36 per person
HOPE RANCH MUSSELS
murray farms corn, coconut, thai curry 34
DOVER SOLE À LA MEUNIÉRE
potato mousseline, brown butter, meyer lemon 48/96
THIRD
RIGATONI ‘CACIO E PEPE’
european white and californian green asparagus, black pepper, parmesan 39
ENGLISH PEA AGNOLOTTI
brown butter, parmesan, mint 38
MAINE LOBSTER GARGANELLI
black truffle, preserved meyer lemon 49
ZUCCHINI AND BASIL RISOTTO
acquerello carnaroli rice, parmesan 42
ARUGULA CAVATELLI
morel and porcini mushrooms, cherry wood aged balsamico 46
FOURTH
WILD CALIFORNIA KING SALMON
zuckerman farms asparagus, tomato confit, potato gnocchi, brown butter, meyer lemon, basil 52
REGALIS PENNSYLVANIA GOLDEN CHICKEN
sprouting broccoli and cauliflower, roasted weiser farms magic myrna potatoes,
pickled k & k ranch raisins, roasted chicken jus 72
LIBERTY FARMS DUCK
oven-dried troy regier peaches, baby turnips, sweet potato, sauce à l’orange 57
BRANDT PRIME BEEF STRIPLOIN
mahealani farms mushrooms, roasted root vegetables, sauce dijonnaise 72
DUCK FAT FRENCH FRIES
black garlic, calabrian chili aioli* 13
CHEESE 18/27/45
TRADITION BRIARDE BRILLAT SAVARIN
cow, france
LE CABRISSAC
goat, france
BRIE DE MEAUX
cow, france
PONT L’ ÉVÊQUE
cow, france
TOMME AUX FLEURS
cow, france
TRAPPE ECHOURGNAC
cow, france
SALERS
raw cow, france
DESSERT
STRAWBERRY TIRAMISU
caramelized white chocolate sabayon 16
ALMOND BROWN BUTTER CAKE
troy regier peaches, vanilla, wildflower honey 16
BLACK FOREST CAKE
bing cherries, chocolate, hazelnut, vanilla 16
PANDAN CRÈME BRÛLÉE
mango, ube, puffed rice 16
ICE CREAM
ube, vanilla, chocolate, hazelnut 6/ea
SORBET
strawberry, tangelo, peach 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.