EARLY SPRING 2024
HORS D’OEUVRES
POTATO & LEEK BEIGNETS
tarragon and whole grain mustard aioli* 15
HAM & CHEESE CROQUETTES
gruyère cheese, basil aioli* 16
BLUEFIN TUNA TOAST
kaluga caviar, smoked tomato* 24/48
‘EGGS ON TOAST’
soft-scrambled eggs, santa barbara uni* 24/48
BURGUNDY ESCARGOT EN CROÛTE
garlic, parsley, rodolphe le meunier butter 8/16
BAGUETTE
RODOLPHE LE MEUNIER BUTTER
normandy, france 13
add pan drippings 8
MOULIN D’OPIO EXTRA VIRGIN OLIVE OIL
alpes-maritimes, france 13
FIRST
TAYLOR KUMAMOTO
yuzu mignonette* 5 ea.
KANPACHI CRUDO
harry’s berries, macadamia, thai basil, strawberry nước chãm 32
EARTH CRAFTED GARDEN BABY LETTUCES
avocado, cucumber, radish, toasted seeds, green goddess dressing* 25
BELGIAN ENDIVES
drake farms goat cheese, medjool date, winter citrus, hazelnut 26
SECOND
WOOD-FIRE ROASTED RAPINI AND CAULIFLOWER
medjool dates, labneh, madras curry, dukkah 25
EUROPEAN WHITE & CALIFORNIAN GREEN ASPARAGUS
cacio e pepe 38
CHARCOAL-GRILLED SANTA BARBARA PRAWNS
normandy butter, meyer lemon 38/76
DOVER SOLE À LA MEUNIÈRE
potato mousseline, brown normandy butter, meyer lemon 85
WOOD-OVEN BAKED FISHERS ISLAND OYSTER
champagne sabayon, cauliflower, black périgord truffle 12/24
THIRD
WEISER FARMS AGED BUTTERNUT SQUASH AGNOLOTTI
wild black trumpet mushroom, cherry balsamic, parmesan 38
ARUGULA MAFALDINE
central coast chanterelle and himalayan morel mushroom, roasted hen jus, red cow parmesan 42
CAMPANELLE
maine lobster, meyer lemon, basil 44
BLACK PÉRIGORD TRUFFLE RISOTTO
central coast chanterelle mushroom acquerello carnaroli, parmesan 52
FOURTH
WILD LINE-CAUGHT STRIPED BASS
chanterelle mushrooms, sugar snap peas, roasted radishes, dill, smoked beurre blanc 48
PEKIN DUCK PITHIVIER
black trumpet mushrooms, bloomsdale spinach, mustard jus 54
HERITAGE GREEN CIRCLE CHICKEN
paris mushroom, turnip, bacon, russian banana potato, sauce coq au vin 54
RED WINE BRAISED SHORT RIB
oven dried roma tomatoes, violet artichoke, anson mills polenta, salsa verde 47
BLACK HAWK WAGYU ZABUTON
portobello mushrooms, horseradish, potato mousseline, baby savoy spinach, sauce poivrade 56
FRENCH FRIES
calabrian chili aioli* 12
CHEESE 16/24/40
FROMABON SARL, ‘LA FLEUR DU LARZAC’
sheep, france
DOMAINE DE ST. LOUP, CAMEMBERT DE NORMANDIE
raw cow, france
SALOIRS DE LOUIS, ‘TOMMETTE DE BREBIS’
sheep, france
SPARKENHOE, RED LEICESTER
raw cow, england
COLSTON BASSETT, STILTON
cow, england
DESSERT
STRAWBERRY TIRAMISU
caramelized white chocolate sabayon 15
WARM CHOCOLATE FONDANT
candied kumquat, orange sherbert, hazelnut 15
ALMOND BROWN BUTTER CAKE
raspberry, citrus, thyme ice cream 15
FUJI APPLE DATE TART
vanilla, comté cheese 15
ICE CREAM
chocolate, thyme, coconut 5/ea
SORBET
blood orange, pomegranate, meyer lemon, raspberry 5/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.