DINNER

STARTERS

Yellowfin Tuna Poke $15
shoyu-mirin marinade, furikake, scallion émincée

Chilled Pea Soup $15
speck, spring flowers, buttermilk

Green Asparagus Salad $16
miner’s lettuce, roasted hazelnuts, black truffle vinaigrette

Marcona Almond Crustedtorchon Of Foie Gras $18
black pepper strawberry gel, confit rhubarb, petite brioche

Sweet Pea Risotto $14
pecorino d’oro, mint

Russian Osetra Caviar $28
noank oysters, salsify mousseline, oyster leaf

MAIN COURSES

Rohan Duck Breast $40
crispy confit roll, hakurei turnip, seared foie gras, spiced jus

N.Y. Strip $39
creamed broccoli pureé, caramelized spring onions sauce bordelaise

Arctic Char $29
farro, marinated cucumbers, heirloom radish

Filet De Veau $40
morels, white asparagus, ramps, jus lié de veau

Halibut $36
fava beans, spring garlic nage, ramps, meyer lemon confit

Scallops $38
pea variations, carrot coconut emulsion

*******

CHEF’S TASTING MENU $95

$50 beverage pairings

** all menu items are subject to change**
based on availability and seasonality

*consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of food borne illness