Tuna
Layers of Thinly Pounded Yellowfin Tuna; Foie Gras, Toasted Baguette, Chives
Grüner Veltliner, Alte Reben, Sohm & Kracher, Lower Austria 2023
Shrimp
Shellfish Medley; Dashi Custard, Spiced Shrimp Consommé
Montlouis-sur-Loire Sec Les Choisilles, François Chidaine, Loire, France 2022
lobster
Steamed Lobster; Kumquat and Charred Cucumber, Spiced Shellfish-Citrus Brot
Riesling Blend, Domaine Weinbach, Les Vignes du Prêcheur, Alsace, France 2023
salmon-caviar
Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion
Louis Roederer, Vintage, Brut, Champagne, France 2016
dover sole
Pan Seared Dover Sole; Romanesco and Cauliflower Florets, Toasted Almonds, Soy-Lime Emulsion
Chardonnay, SOM, LS Vineyard, Willamette Valley, Oregon 2022
HIRAMASA
Grilled Hiramasa; Zucchini Flower Filled with Wild Mushroom, Red Wine Bordelaise
Brunello di Montalcino, Fattoria del Colle, Donatella Cinelli Colombini, Tuscany, Italy, 2020
Cherry
Spiced-Roasted Cherries, Yogurt Sorbet
Jurançon, Clos Guirouilh, Southwest France 2016
PERUVIAN DARK CHOCOLATE
Warm Peruvian Chocolate Tart, Tahitian Vanilla Ice Cream
Taylor Fladgate, 20 Year Tawny, Portugal
If you have a food allergy, please notify us.
Chef's Tasting Menu - $350 per person – $530 per person with wine pairing
Chef's Tasting Menu
Tuna
Layers of Thinly Pounded Yellowfin Tuna; Foie Gras, Toasted Baguette, Chives
Grüner Veltliner, Federspiel, Jäger, Klaus, Wachau, Austria 2023
lobster
Steamed Lobster; Kumquat and Charred Cucumber, Spiced Shellfish-Citrus Broth
Savennières, Roche Aux Moines, Domaine Aux Moines, Loire, France 2022
salmon-caviar
Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion
Louis Roederer, Vintage, Brut, Champagne, France 2016
dover sole
Pan Seared Dover Sole; Romanesco and Cauliflower Florets, Toasted Almonds, Soy-Lime Emulsion
Soy-Lime Emulsion
Chardonnay, SOM, LS Vineyard, Willamette Valley, Oregon 2022
RED SNAPPER
Baked Snapper; Toasted Nori Rice, Coconut-Green Curry Sauce
Montlouis-sur-Loire Sec Les Choisilles, François Chidaine, Loire, France 2022
halibut
Steamed Halibut; Baby Vegetables, Jus de Viande
Nuits-St-Georges, David Duband, Burgundy, France 2019
hiramasa
Grilled Hiramasa; Roasted Maitake, Bone Marrow-Red Wine Bordelaise
Rioja, Angelita del Challao, Dominio del Challao, Spain 2021
rhubarb
Poached Rhubarb, Vanilla Chantilly
Tokaji, Late Harvest, Oremus, Hungary 2021
peruvian dark chocolate
Warm Peruvian Chocolate Tart, Tahitian Vanilla Ice Cream
Taylor Fladgate, 20 Year Tawny, Portugal
Chef's Tasting Menu - $350 per person – $530 per person with wine pairing