four-course menu $110.00
choice of one dish per course
wine pairings also available $59.00/person
caviar*
white sturgeon 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
king 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, lamb bacon, sweet corn giardiniera, belper knolle, sunflower seed
*vegetarian upon request
lightly smoked ocean trout, horseradish, pickled beet, toasted rye furikake
char siu chicken wing zampone, persimmon, sesame, smoked chicken xo
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
black truffle & potato scarpinocc, parmesan butter, gordal olive, chive
cheese*
tête de moine, coconut almond financier, kabocha chutney, pepita butter
optional cheese course – 18 per person, entire table participation required
dessert
apple tarte tatin, mick klug cider sherbet, pfeffernüsse, crispy cheddar
toasted buckwheat namelaka, burnt honey, preserved gooseberry, tonka bean
white sesame mont blanc, miso butterscotch sponge, salted maple creme, persimmon
chocolate pavlova, jivara milk chocolate, salted licorice, bergamot
executive chef andrew zimmerman
chef de cuisine kyle cottle
sous chef brian daley & jayme cannava
pastry chef erin kobler pastry sous chef melissa santiago
