FALL 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
BURGUNDY ESCARGOT EN CROÛTE
rodolphe le meunier butter, garlic, parsley 7
BAGUETTE
RODOLPHE LE MEUNIER BUTTER
normandy, france 14
add pan drippings 8
FRESH CRANBERRY BEAN HUMMUS
herbs, tahini, terre bormane riviera olive oil 15
FIRST
ICED OYSTERS
kumamoto and fishers island, barrel-aged mignonette* 5 ea.
WILD JAPANESE HIRMASA CRUDO
green zebra tomatoes, thai basil, peanuts, munak ranch melon, white nectarine nước chãm* 34
MUNAK RANCH HEIRLOOM TOMATO SALAD
gioia stracciatella, watermelon, basil, terre bormane riviera olive oil 29
EARTH CRAFTED GARDEN BABY LETTUCES
cherry tomatoes, avocado, radishes, cucumber, toasted seeds, green goddess dressing* 26
SECOND
WOOD-FIRE ROASTED CAULIFLOWER AND BROCCOLI
applewood smoked bacon, soft egg, frisée, dijon mustard vinaigrette 27
KLINGEMAN FARM PORK BELLY
kaluga caviar, cauliflower mousseline, sauce vin jaune 56
EVERGREEN FARMS SWEET POTATO
bautista ranch medjool dates, charred eggplant, pomegranate molasses, dukkah 29
THIRD
FLORA BELLA TAHITIAN SQUASH AGNOLOTTI
chanterelle mushrooms, brown butter, traditional balsamic, parmesan 38
ARUGULA MEZZE MANICHE
wild oregon porcini mushrooms, preserved ramps, sugar snap peas, red cow parmesan 44
CAMPANELLE
maine lobster, meyer lemon, basil 45
RISOTTO AL NERO DI SEPPIA
mediterranean octopus, purple savory clams, blue prawns, salami picante, gli aironi carnaroli rice 48
FOURTH
WILD LINE-CAUGHT VERMILION ROCK COD
baby turnips, shimeji mushrooms, yuki tsubaki rice, yuzu, brown butter dashi 54
LIBERTY DUCK
oven-dried tenerelli orchards plums, baby beets, blackberry peppercorn jus 56
RED WINE BRAISED BEEF SHORT RIB
fresh cranberry beans, roasted peppers, arugula, oven-dried san marzano tomatoes 62
BLACK HAWK WAGYU ZABUTON
grilled portobello mushrooms, taiwanese spinach, baby carrots, celery root, black peppercorn beef jus 59
FRENCH FRIES
tarragon aioli* 13
CHEESE 18/27/45
SELLES SUR CHER
raw goat, france
GALET DE LA LOIRE
cow, france
LE NAPOLÉON
sheep, france
BRIN DU MAQUIS
sheep, corsica
LE CURÉ NANTAIS
raw cow, france
POINT REYES, ‘BABY BLUE’
raw cow, vermont
DESSERT
STRAWBERRY TIRAMISU
caramelized white chocolate sabayon 16
BREAD PUDDING
dulce de leche, vanilla 16
DARK CHOCOLATE TART
raspberry, pistachio 16
CUYAMA FARM APPLE TARTE TATIN
vanilla, caramel 16
ICE CREAM
chocolate, dulce de leche 6/ea
SORBET
rocky sweet melon, peach 6/each
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.
