Dinner Menu

Starters

Tonight’s Sashimi of Seasonal Fish
With appropriate garnish 15

A Variety of Organic Lettuces
Locally grown. Lemon, great olive oil, smoked salt 9

Salad of Endive and Fourme d’ambert
Marcona almonds, tarragon green goddess, and Kyoho grapes 12

Jaime Farms Heirloom Beets, Picked Young and Sweet
Accompanied by California chèvre & Minus 8 vinegar 13

Crispy Pork Belly & Bourbon Barrel Aged Maple
Apple, celery and chili 13

Tonight’s Soup 7

Roasted Foie Gras
Apricot-ginger jam on toasted brioche with apricot sorbet 19

Sweet Pacific Scallops
Lobster & sweet corn bisque with pickled chantrelles and young herbs 15

Grilled Baby Octopus
Tarragon infused cantaloupe, Hawaiian hearts of palm, saffron-lemon vinaigrette 15

Mediterranean Monkfish
Crispy rapini with fingerling potato, sauce gribiche and greek olive 29

Roasted Chicken
Bacon roasted Brussels sprouts, roasted potato, roasted chicken jus 24

48 Hour Braised Short Rib
Served on the bone with grilled asparagus & classic mashed potatoes 28

Roasted Wild Alaskan Halibut
Venus clams, anise and crispy garlic with a Spansih chorizo and piquillo pepper broth 32

Pekin Duck
Potato-butter emulsion, petite bok choy & roasted blue oyster mushrooms 32

Lamb, in the style of Morocco
Braised shank, roasted rack & baby cauliflower 34

Hand Harvested Deep Water Scallops
Maitake mushrooms, liquefied potato, sweet soy and sweet pea tendrils 32

Tenderloin of Beef
Smoked potato, mushroom fricassee and Haricot Verts 37

New York Steak, Prime
Sweet cippolini puree, roasted root vegetables and the flavor of bacon 39