SUMMER 2024
HORS D’OEUVRES
CORN BEIGNETS
jalapeño aioli* 15
BLUEFIN TUNA TOAST
kaluga caviar, smoked heirloom tomato* 24/48
BURGUNDY ESCARGOT EN CROÛTE
rodolphe le meunier butter, garlic, parsley 7 ea.
‘EGGS ON TOAST’
soft-scrambled eggs, santa barbara uni* 24/48
with black truffle 34/68
BAGUETTE
RODOLPHE LE MEUNIER BUTTER
normandy, france 13
add pan drippings 8
FRESH CANNELLINI BEAN HUMMUS
herbs, terre bormane riviera olive oil 15
FIRST
ICED OYSTERS
taylor kumamoto, eagle rock, misty point, malpeque
barrel-aged mignonette* 5 ea.
WILD CHANNEL ISLAND BLUEFIN TUNA SASHIMI
fresh wasabi, ponzu sauce* 38
HIRAMASA CRUDO
weiser farms melons, cucumber, coconut, thai basil, peach nước chãm* 34
MUNAK RANCH HEIRLOOM TOMATO SALAD
gioia stracciatella, watermelon, basil, terre bormane riviera olive 29
EARTH CRAFTED GARDEN BABY LETTUCES
cherry tomatoes, avocado, radishes, cucumber, toasted seeds, green goddess dressing* 26
SECOND
WOOD-FIRE ROASTED CAULIFLOWER
oven-dried plums, bloomsdale spinach, charred eggplant, tahini, dukkah 27
CHARCOAL-GRILLED SANTA BARBARA PRAWNS
normandy butter, meyer lemon 32/64
KLINGEMAN FARM PORK BELLY
kaluga caviar, cauliflower mousseline, vin jaune 56
DOVER SOLE À LA MEUNIÈRE
potato mousseline, brown normandy butter, meyer lemon 87
THIRD
CORN AGNOLOTTI
brown butter, persimmon tomato sauce, traditional balsamic, parmesan 38
ARUGULA MEZZE MANICHE
chanterelle and morel mushrooms, red cow parmesan 44
CAMPANELLE
maine lobster, meyer lemon, basil 45
BLACK TRUFFLE RISOTTO
colorado porcini mushrooms, australian black winter truffle, acquerello carnaroli rice 56
FOURTH
WILD LINE-CAUGHT LOCAL ROCK COD
fresh cannellini beans, sugar snap peas, grilled prawns, mediterranean octopus, purple savory clams 54
WOLFE RANCH QUAIL
chanterelle mushrooms, napa cabbage, oven-dried red flame grapes, roasted quail jus 56
LIBERTY DUCK
oven-dried peaches, turnips, blackberry peppercorn jus 56
REGALIS PENNSYLVANIA GOLDEN CHICKEN
grilled brentwood corn, sungold tomatoes, nardello peppers, tarragon mustard chicken jus 72
RED WINE BRAISED SHORT RIB
oven-dried roma tomatoes, zucchini gremolata, anson mills polenta 62
BLACK HAWK WAGYU ZABUTON
portobello mushrooms, baby carrots, spinach potato mousseline, black truffle sauce 59
FRENCH FRIES
tarragon aioli* 12
CHEESE 18/27/45
CAMEMBERT DE NORMANDIE
raw cow, france
FROMAGERIE ANJOUIN, SELLES-SUR-CHER
raw goat, france
FROMAGERIES PAPILLON, PERAIL
sheep, france
FROMAGERIE BERTHAUT, EPOISSES
cow, france
BRABANDER RESERVE, GOUDA
goat, netherlands
RODOLPHE LE MEUNIER, ROQUEFORT
raw sheep, france
DESSERT
STRAWBERRY TIRAMISU
caramelized white chocolate sabayon 16
CRÈME BRÛLÉE
troy regier peaches, raspberry, vanilla 16
SOUFFLÉ PUDDING
dark chocolate, banana 16
ALMOND BROWN BUTTER CAKE
figs, raspberry, pistachio ice cream 16
ARNETT FARMS PLUM TART
vanilla, armagnac caramel, neal’s yard doddington cheese 16
ICE CREAM
hazelnut, chocolate, banana, vanilla 6/ea
SORBET
raspberry, melon, plum 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.
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.
