SPRING 2025

HORS D’OEUVRES

POTATO AND LEEK BEIGNETS

tarragon aioli*  6/12

BLUEFIN TUNA TOAST

smoked tomato, kaluga caviar  24/48

EGGS ON TOAST

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

BURGUNDY ESCARGOT EN CROÜTE

rodolphe le meunier butter, garlic, parsley  18/36

BAGUETTE

RODOLPHE LE MEUNIER BUTTER

normandy, france  15

add pan drippings  8

FAVA BEAN HUMMUS

masia el altet olive oil, tahini, aleppo pepper  15

FIRST

ICED OYSTERS

barrel-aged mignonette*  5 ea.

JAPANESE HAMACHI CRUDO

harry’s berries strawberries, thai basil, strawberry nước chấm*  36

YELLOWTAIL TARTARE

salsa fresca, avocado, cucumber, potato chips*  34

ENDIVE SALAD

capriole sofia goat cheese, medjool date, cara cara orange, mandarinquat, roasted hazelnut, meyer lemon vinaigrette  28

‘GARDEN OF’ LITTLE GEM SALAD

jj’s lone daughter ranch pickerton avocado, lemon cucumber, breakfast radish, toasted seeds, fines herbs, green goddess dressing*  27

SECOND

WOOD-FIRE ROASTED BRUSSELS SPROUTS AND CAULIFLOWER

singapore curry, raita, roasted almonds, mandarinquats, oven-dried apricots  29

 ASPARAGUS ‘CACIO E PEPE’

european white and zuckerman farms green asparagus, black and white pepper, parmesan  38

CARAMELIZED SPRING ONION TART

applewood smoked bacon, cave aged gruyère  27

ATLANTIC SEA SCALLOPS

roasted daikon, yuki tsubaki rice, shimeji mushroom, japanese broccoli, dashi  34

LIVE SANTA BARBARA SPOT PRAWNS

meyer lemon, brown butter, vin jaune  27

BERKSHIRE KUROBUTA PORK BELLY

kaluga caviar, cauliflower mousseline, sauce marinière  56

THIRD

ENGLISH PEA AGNOLOTTI

black winter truffle, brown butter, red cow parmesan  48

CAMPANELLE

maine lobster, meyer lemon, lemon basil  45

STINGING NETTLE MEZZE MANICHE

blonde morel, porcini, and chanterelle mushrooms, tarragon  47

PORCINI MUSHROOM RISOTTO

acquerello carnaroli rice  49

FOURTH

WILD VERMILION ROCK COD

baby artichokes, potato gnocchi, taiwanese spinach, meyer lemon, brown butter  54

REGALIS PENNSYLVANIA GOLDEN CHICKEN

roasted carrots, mushrooms, applewood smoked bacon, sauce coq au vin  72

 LIBERTY DUCK

roasted tokyo turnips, oven-dried troy regier peaches, backyard persian mulberry duck jus  56

COLORADO LAMB RACK

black trumpet and porcini mushrooms, sugar snap peas, tarragon-mustard pork jus  57

 INDIANA BLACK HAWK WAGYU ZABUTON

sweet potato, grilled broccoli di cicco, portobello mushrooms, sauce poivrade  59

FRENCH FRIES

serrano chili aioli*  13

CHEESE 18/27/45

RODOLPHE LE MEUNIER, BRILLAT SAVARIN

cow, france

RODOLPHE LE MEUNIER, CAMEMBERT

cow, france

CAPRIOLE, ‘PIPER’S PYRAMIDE’

goat, indiana

HERVÉ MONS, GABIETOU

cow and sheep, france

TOMME DE SAVOIE

raw cow, france

DESSERT

STRAWBERRY TIRAMISU

black sesame white chocolate sabayon  16

TROY REGIER PEACH TART

lemon verbana, almonds  16

VALRHONA CHOCOLATE MOUSSE

vanilla, hazelnut, mandarinquat, raspberry  16

BRILLAT SAVARIN CHEESECAKE

bing cherries, pistachios, graham streusel  16

ICE CREAM

vanilla, pistachio, chocolate  6/ea

SORBET

peach, meyer lemon-mint, raspberry  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.

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.