four-course menu $110.00
choice of one dish per course
wine pairings also available $59.00/person
caviar*
white sturgeon caviar, smoked sablefish, grilled spinach,
shiro dashi butter
optional course – 25pp, entire table participation required
first course
smoked beef carpaccio, sweet mustard, sourdough, onion consommé
leek & popcorn veloute, délice de bourgogne, black truffle, brioche
duck confit matzo ball, matsutake mushroom, apple, sweet potato
king crab etouffee, bell pepper, smoked trout roe, koshihikari rice
second course
crusted halibut, caper mousseline, baby turnip, dill
crispy cream cheese gnudi, lamb bacon, sweet corn giardiniera, belper knolle, sunflower seed
*vegetarian upon request
lightly smoked ocean trout, toasted rye, lemon verbena, cucumber
chicken wing zampone, sweet corn, salsa macha, pineapple, fingerlime
third course
grilled short rib, white cheddar, potato, shiitake, pickled ramp
striped bass & lobster, saffron butter, marinated mussels, tater tot
rohan duck breast, bbq'd apple butterscotch, foie gras corn dog
honeynut squash cappelletti, brown butter, cranberry, sage, balsamic
cheese*
tête de moine, coconut almond financier, kabocha chutney, pepita butter
optional cheese course – 16pp, entire table participation required
dessert
white sesame mont blanc, miso butterscotch sponge, salted maple creme, persimmon
fromage blanc cloud cake, concord grape, verjus ice cream, burnt honey, juniper
apple tarte tatin, mick klug cider sherbet, pfeffernüsse, crispy cheddar
dark chocolate crema catalana, malted rye ice cream, caramelized whey, pretzel puff pastry
executive chef andrew zimmerman
chef de cuisine kyle cottle
sous chef brian daley & jayme cannava
pastry chef erin kobler pastry sous chef melissa santiago
