SPRING 2022
HORS D’OEUVRES
BLUE FIN TUNA TARTARE
kaluga caviar, smoked tomato* 24/48
‘EGGS ON TOAST’
soft-scrambled eggs, santa barbara uni* 24/48
POTATO BEIGNETS
medjool dates, madras curry 15
BAGUETTE
RODOLPHE LE MEUNIER BUTTER
normandy, france 11
MOULIN D’OPIO EXTRA VIRGIN OLIVE OIL
alpes-maritimes, france 11
PAN DRIPPINGS
12
FIRST
TAYLOR KUMATOTO OYSTERS
yuzu mignonette* 4 ea.
EARTH CRAFTED GARDEN BABY LETTUCES
avocado, french breakfast radishes, toasted seeds, green goddess dressing 24
PUGLIA ITALIAN BURRATA
troy regier family farms peaches, roasted almonds,
sugar snap peas, mint 26
KANPACHI CRUDO
country rhodes cucumbers, harry’s berries, thai basil, lime,
roasted peanuts* 29
SONOMA DUCK PÂTÉ EN CROUTE
baby pickled vegetables, mustard 27
BEEF TARTARE
potato chips, dijon mustard ice cream* 28
SECOND
SQUASH BLOSSOM TEMPURA
lemon goat cheese, basil and calabrian chili oil 23
CHARCOAL-GRILLED FARMERS MARKET VEGETABLES
medjool dates, straus yogurt labneh, dukkah 24
WHITE ASPARAGUS CACIO E PEPE
black pepper, parmesan 36
MONTEREY BAY RED ABALONE
kaluga caviar, baby myrna potatoes,
seaweed beurre blanc 52
WOOD OVEN-ROASTED MAINE LOBSTER
morel mushrooms, sacramento delta green asparagus,
vin jaune sabayon 32
CHARCOAL-GRILLED SANTA BARBARA PRAWNS
normandy butter, meyer lemon 36/72
DOVER SOLE À LA MEUNIÈRE
potato mousseline, brown normandy butter, meyer lemon 79
THIRD
WOOD FIRE OVEN PAELLA
prawns, manila clams, mussels, octopus, chorizo, saffron rice 48
ENGLISH PEA AGNOLOTTI
guanciale, brown butter, parmesan 32
CAMPANELLE
maine lobster, calabrian chili, meyer lemon, basil 45
ARUGULA CASARECCE
morel and porcini mushrooms, parmesan 42
FOURTH
SPRING VEGETABLE TAJINE
smoked asparagus, harissa, couscous, hazelnuts 38
WILD VERMILLION ROCK COD
roasted oyster mushrooms, baby artichokes, radishes,
caramelized onion beurre blanc 44
COOKS PASTURE RAISED CHICKEN
chanterelle mushrooms, baby carrots, bacon, sauce coq au vin 43
LIBERTY FARMS DUCK
steel cut oats, roasted baby beets, brooks cherries 48
RED WINE BRAISED BEEF SHORT RIB
oven dried san marzano tomatoes, corn,
zucchini, basil 47
PRIME DRY-AGED NEW YORK STRIPLOIN
green asparagus, baby turnips, lacinato kale, black peppercorn sauce 65
CHEESE 14/21/35
ILHA DES MISTÉRIOS
cow, portugal
NETTLE MEADOW ‘KUNIK’
cow and goat, new york
UPLAND ‘PLEASANT RIDGE RESERVE’
cow, wisconsin
RODOLPHE LE MEUNIER ‘CAMEMBERT’
cow, france
CAPRIOLE ‘PIPER’S PYRAMIDE’
goat, indiana
MELANGE BREBIS
sheep and goat, france
DESSERT
CHOCOLATE HAZELNUT OPERA
coffee, caramel, cognac, hazelnut ice cream 15
VANILLA PANNA COTTA
blood orange granité, grapefruit sorbet 15
STRAWBERRY TIRAMISU
caramelized white chocolate sabayon 15
PAVLOVA
black sesame, passion fruit, honey mango sorbet 15
ALMOND BROWN BUTTER CAKE
peaches, raspberry sauce, lemon verbena ice cream 15
ICE CREAM
vanilla, chocolate, hazelnut 5/ea
SORBET
peach, grapefruit, raspberry, strawberry 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.
