SUMMER 2026

HORS D’OEUVRES

POTATO AND LEEK BEIGNETS

cave-aged gruyère, tarragon aioli* 6/12

PARISIAN HAM TERRINE

sauce gribiche 8/16

GOLDEN CHICKEN PÂTÉ TOAST

‘caesar salad’* 12/24

BLUEFIN TUNA TOAST

smoked heirloom tomato, kaluga caviar* 24/48

BRILLAT SAVARIN TARTELETTE

fig marmalade, roasted hazelnut, calabrian chili, preserved citron 9/18

SANTA BARBARA UNI

toasted baguette, soft-scrambled farm 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,
terre bormane riviera olive oil 15

FIRST

JAPANESE HAMACHI CRUDO

munak ranch melon, thai basil, raspberry passion fruit nước chấm* 34

MUNAK RANCH HEIRLOOM TOMATO SALAD

weiser farms melon, straus creamery labneh, aleppo pepper, fat uncle almonds 32

YELLOWTAIL TARTARE

morro bay avocado, sungold tomato, salsa verde, tehachapi grain blue corn tostadas* 32

LITTLE GEMS

blush tomatoes, avocado, radish, toasted seeds, fines herbs, green goddess dressing* 29

WOOD OVEN ROASTED BRUSSELS SPROUTS

applewood smoked bacon, soft farm egg, baby frisée, aged sherry vinaigrette 29

SECOND

LIVE SANTA BARBARA SPOT PRAWNS

brown normandy butter, meyer lemon 16/32

CARAMELIZED WALLA WALLA ONION TARTE FINE

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

JIMMY NARDELLO PEPPER SPAGHETTI

santa barbara uni, kaluga caviar, brown butter, meyer lemon* 96

BRENTWOOD CORN AGNOLOTTI

munak ranch sungold tomato, brown butter, parmesan 38

ZUCCHINI FLOWER AND BASIL RISOTTO

chanterelle mushrooms, aged parmesan 46

CAMPANELLE

maine lobster, lemon basil, preserved black winter truffle 49

HONEYNUT SQUASH TRIANGOLI

matsutake mushrooms, don watson lamb meatballs, brown butter, sage 47

FOURTH

WILD CALIFORNIA KING SALMON

chanterelle mushrooms, princess grapes, charred eggplant, potato gnocchi, verjus beurre blanc 52

REGALIS PENNSYLVANIA GOLDEN CHICKEN

fresh cranberry beans, corn, sugar snap peas, zucchini, heirloom tomato, harissa 72

LIBERTY FARMS DUCK

terri ranch quince, turnips, baby beets, blueberry peppercorn jus 58

BRANDT PRIME BEEF STRIPLOIN

mahealani farms mushrooms, taiwanese spinach, preserved andy’s orchard cherries, french fries, sauce dijonnaise 78

KIMCHI FRIED RICE

korean saechungmu rice, soft farm egg 26

BEEF FAT FRENCH FRIES

black garlic, calabrian chili aioli* 13

CHEESE 18/27/45

PIPER’S PYRAMIDE

goat, indiana

OSSAU-IRATY

raw sheep, france

36 MONTH AGED COMTÉ

raw cow, france

BRILLAT SAVARIN

cow, france

COLSTON BASSETT STILTON

cow, england

DESSERT

APPLE GALETTE

armagnac caramel, comté, vanilla 17

STRAWBERRY TIRAMISU

tamai farms strawberries, caramelized white chocolate sabayon 17

WARM CHOCOLATE SOUFFLÉ TART

spice ice cream 22

PANDAN CRÈME BRÛLÉE

mango, puffed rice, ube 17

ICE CREAM

vanilla, chocolate, ube, pistachio 6/ea

SORBET

p.o.g., melon, strawberry 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.