WINTER 2024

HORS D’OEUVRES

POTATO & LEEK BEIGNETS

tarragon aioli*  15

HAM & CHEESE CROQUETTES

gruyère cheese, english peas, mint  16

BLUEFIN TUNA TOAST

kaluga caviar, smoked tomato*  24/48

‘EGGS ON TOAST’

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

BAGUETTE

RODOLPHE LE MEUNIER BUTTER

normandy, france  13

add pan drippings  8

MOULIN D’OPIO EXTRA VIRGIN OLIVE OIL

alpes-maritimes, france  13

FIRST

ICED OYSTERS

taylor kumamoto and fishers island, yuzu mignonette*  5 ea.

KANPACHI CRUDO

cara cara orange, passion fruit, macadamia, thai basil, chili, lime*  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 BRUSSELS SPROUTS & CAULIFLOWER

medjool dates, labneh, madras curry, dukkah  25

LIVE MAINE SEA SCALLOP

black pèrigord truffle, celeriac, beurre blanc  46

CHARCOAL-GRILLED SANTA BARBARA PRAWNS

normandy butter, meyer lemon  38/76

DOVER SOLE À LA MEUNIÈRE

potato mousseline, brown normandy butter, meyer lemon  85

BRAISED PORK BELLY

cauliflower mousseline, kaluga caviar, smoked bacon beurre blanc  56

THIRD

SUNCHOKE 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

acquerello carnaroli, parmesan  52

FOURTH

WILD LINE-CAUGHT STRIPED BASS

braised leeks, vin jaune, yukon gold potato gnocchi, mussels, sauce marinière  48

BROKEN ARROW RANCH VENISON WELLINGTON

wild central coast chanterelle and black trumpet mushrooms, sauce grand veneur  54

HERITAGE GREEN CIRCLE CHICKEN

wild chanterelle mushroom, bacon, butterball and amarosa potatoes, sauce coq au vin  54

RED WINE BRAISED WAGYU BEEF CHEEK

grilled portobello, pickled mushroom, anson mills polenta  47

 BLACK HAWK WAGYU ZABUTON

roasted baby carrots, baby savoy spinach, potato mousseline, reduction of sauce béarnaise  56

FRENCH FRIES

calabrian chili aioli*  12

CHEESE 16/24/40

FROMAGERIE CORSE, FROMAGE DE BREBIS

 sheep, corsica

PÈRE EUGÈNE, LIVAROT

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.