Menu subject to slight changes at Chef's discretion, dependent upon availability, unforeseen circumstances, and/or in order to offer a more excellent experience.

$150/person with wine pairings

$100/person without wine pairings

AUGUST 2017

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Hickory Cold Smoked Copper River Sockeye, Sous Vide Deviled Egg, Alder Smoked Piment d’Espelette, Creme Fraiche, White Sturgeon Caviar

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JANUARY 2018

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Mediterranean Dungeness Crab Cakes with Lemon Beurre Blanc, Pickled Kohlrabi & Sunflower Shoots.

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NOVEMBER 2017

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Applewood Smoked Hamachi Crudo, Basil Foam, Blistered Tomatoes, Butterbveans, Fennel Fronds, Pea Shoots

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SEPTEMBER 2017

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Pistachio Crusted Rack of Lamb, Tomato Confit, Burnt Onions

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DECEMBER 2017

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Flourless Chocolate Torte, Chocolate Espresso Dirt, Jalapeno Ice Cream