SUMMER 2024

HORS D’OEUVRES

CORN BEIGNETS

jalapeño aioli*  15

BLUEFIN TUNA TOAST

kaluga caviar, smoked heirloom tomato*  24/48

‘EGGS ON TOAST’

soft-scrambled eggs, santa barbara uni*  24/48

with black truffle  34/68

BURGUNDY ESCARGOT EN CROÛTE

 rodolphe le meunier butter, garlic, parsley  14/28

BAGUETTE

RODOLPHE LE MEUNIER BUTTER

normandy, france  13

add pan drippings  8

FRESH CRANBERRY BEAN HUMMUS

herbs, terre bormane riviera olive oil  15

FIRST

ICED OYSTERS

taylor kumamoto and misty point, barrel-aged mignonette*  5 ea.

SANTA BARBARA ISLAND BLUEFIN TUNA SASHIMI

fresh wasabi, ponzu sauce*  38

HIRAMASA CRUDO

weiser farms melons, cucumber, coconut, thai basil, white peach nước chãm*  34

MUNAK RANCH HEIRLOOM TOMATO SALAD

di stefano stracciatella, watermelon, basil, terre bormane riviera olive  29

EARTH CRAFTED GARDEN BABY LETTUCES

cherry tomatoes, avocado, radishes, cucumber, toasted seeds, green goddess dressing*  26

SECOND

WOOD-FIRE ROASTED CAULIFLOWER

oven-dried plums, bloomsdale spinach, charred eggplant, tahini, dukkah  27

CHARCOAL-GRILLED SANTA BARBARA PRAWNS

normandy butter, meyer lemon  38/76

HOPE RANCH MUSSELS

pineapple heirloom tomato, thai curry  34

DOVER SOLE À LA MEUNIÈRE

potato mousseline, brown normandy butter, meyer lemon  87

THIRD

CORN AGNOLOTTI

brown butter, sungold tomato sauce, traditional balsamic, parmesan  38

ARUGULA MEZZE MANICHE

chanterelle and morel mushrooms, red cow parmesan  44

CAMPANELLE

maine lobster, meyer lemon, basil  45

PORCINI AND BLACK TRUFFLE RISOTTO

northern california porcini mushrooms, australian black winter truffle, acquerello carnaroli rice  56

FOURTH

WILD LINE-CAUGHT VERMILION ROCK COD

fresh cranberry beans, sugar snap peas, grilled prawns, mediterranean octopus, purple savory clams  54

REGALIS PENNSYLVANIA GOLDEN CHICKEN

grilled brentwood corn, sungold and cherry tomatoes, nardello peppers, tarragon mustard chicken jus  72

RED WINE BRAISED SHORT RIB

oven-dried early girl tomatoes, zucchini gremolata, anson mills polenta  62

 BLACK HAWK WAGYU ZABUTON

portobello mushrooms, baby carrots, spinach potato mousseline, black truffle sauce  59

FRENCH FRIES

tarragon aioli*  12

CHEESE 16/24/40

OSSAU-IRATY RESERVE

raw sheep, france

BLAKESVILLE CREAMERY, ‘AFTERGLOW’

goat, wisconsin

BLAKESVILLE CREAMERY, ‘LAKE EFFECT’

goat, wisconsin

TULIP TREE, ‘TRILLIUM’

cow, indiana

CAPRIOLE, ‘PIPER’S PYRAMIDE’

goat, indiana

RODOLPHE LE MEUNIER, ROQUEFORT

raw sheep, france

DESSERT

STRAWBERRY TIRAMISU

caramelized white chocolate sabayon  16

CRÈME BRÛLÉE

ataulfo mango, pandan, puffed rice, passion fruit  16

CHOCOLATE SOUFFLÉ PUDDING

hazelnut  16

ALMOND BROWN BUTTER CAKE

troy regier peaches, raspberry, pistachio ice cream  16

ARNETT FARMS PLUM TART

vanilla, armagnac caramel, neal’s yard doddington cheese  16

ICE CREAM

chocolate, sweet corn, vanilla  6/ea

SORBET

raspberry, strawberry, plum, meyer lemon basil  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.

A 4% service charge will be added to each guest check to ensure competitive industry compensation, as well as health and medical 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.