four-course menu $125.00
choice of one dish per course
wine pairings also available $65.00/person
zero proof flight $45.00/person
caviar*
golden kaluga caviar, smoked bass, grilled spinach, shiro dashi butter
optional course – 25 per person, entire table participation required
first course
smoked beef carpaccio, sweet mustard, sourdough, onion consommé
leek & popcorn veloute, délice de bourgogne, black truffle, brioche
hiramasa crudo, blood orange ponzu, kumquat, cilantro
scallop & sea urchin, koshihikari, gochujang consommé, sesame
second course
grilled sablefish, cabbage, carolina bb’q, smoked apple cider butter
crispy cream cheese gnudi, ramp gardianara, belper knolle, salted black pepper
grilled lobster chawanmushi, potato, fennel, bouillabaise
char siu chicken wing zampone, persimmon, sesame, smoked chicken xo
third course
grilled beef short rib, morel, smoked bearnaise, crab rangoon, horseradish duxelle
wild striped black bass, white asparagus, caraway, grilled kale, bacon consommé
rohan duck breast, malted sunchoke, huckleberry & duck confit pithivier
black truffle & potato scarpinocc, lamb bacon, scallion, sour cream & onion potato crumb
*vegetarian upon request
cheese*
tête de moine, pretzel puff pastry, honey mustard, mick klug sour cherry
optional cheese course – 18 per person, entire table participation required
dessert
bay leaf crème brûlée, olive oil, satsuma mandarin, roasted vanilla
hibiscus pavlova, ginger, toasted coconut, chamoy
toasted milk japanese cheesecake, rhubarb, meyer lemon, elderflower
jivara milk chocolate “frosty”, caramelized potato, malted milk, cocoa nib
executive chef andrew zimmerman
chef de cuisine kyle cottle
sous chefs brian daley & jayme cannava
pastry chef erin kobler pastry sous chef melissa santiago wine director jake bennie