four-course menu $110.00
choice of one dish per course
wine pairings also available $59.00/person
zero proof flight $44.00/person
caviar*
golden kaluga caviar, smoked bass, grilled spinach,
shiro dashi butter
optional course – 28 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, apple-yuzu ponzu, lime leaf, fingerlime
snow crab, toasted chile consummé, corn nut, avocado, radish
second course
bbq’d sablefish, cabbage, carolina bb’q, smoked apple cider butter
crispy cream cheese gnudi, celery root, belper knolle, salted black pepper
lightly smoked ocean trout, horseradish, pickled beet, toasted rye furikake
char siu chicken wing zampone, persimmon, sesame, smoked chicken xo
third course
grilled beef short rib, scallop tomago, smoked bearnaise, horseradish duxelle
striped bass, saffron butter, marinated mussels, tater tot
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
toasted buckwheat namelaka, burnt honey, preserved gooseberry, tonka bean
white sesame mont blanc, miso butterscotch, salted maple, caramelized banana
flourless chocolate cake, jivara milk chocolate, caramelized potato, malted milk
executive chef andrew zimmerman
chef de cuisine kyle cottle
sous chefs brian daley & jayme cannava
pastry chef erin kobler pastry sous chef melissa santiago
