Restaurant Week Fall 2026
menu subject to change
3 courses $75 per person prepaid ticket.
Wine Pairing $55 per person
Applied to all sales of Restaurant Week tasting menus will include 20% service charge, local tax and - 7% employee "health and wellness benefits.
(V)* CREAMY DI NAPOLI SQUASH SOUP
jimmy peppers, crispy prosciutto, truffled crema, croutons
(V) * LITTLE GEMS SALAD
goat gouda, pear, radish, brokaw avocado, herb vinaigrette
*CRUDO OF LOCAL HALIBUT
daikon kimchi, yuzu tamari, cucumber, ogo
main
(V)BLACK TRUFFLE & PORCINI RAVIOLI
vegetable stock, shallot, truffle butter, reggiano, burgandy truffle
*GRILLED SRF WAGYU NY
truffle & bleu stone ground polenta, market vegetables, chanterelle mushroom jus
*BAJA STRIPED BASS
red rice & crab, spinach, delicata, lobster & matsutake Dashi
extras
*SIGNATURE UNI CRÈME BRULEE $38
Santa Barbara uni, reserve caviar, yuzu tobiko, trout roe, crostini
*LOBSTER RISOTTO
demi sec cherry tomato & sea lettuce
$37 supplement/ $64 if served "animal style"
(V) HOUSEMADE FOCACCIA
$9 with olive oil; $12 with truffled fonduta $12 with french onion butter
(V) vegetarian
* gluten free or can be
Wine Pairing $55
NOT ALL INGREDIENTS ARE LISTED
PLEASE INFORM US OF ANY ALLERGIES OR DIETARY RESTRICTIONS
CONSUMING RAW OR UNDERCOOKED PROTEIN MAY INCREASE YOUR RISK OF FOODBOURNE ILLNESS
20% SERVICE CHARGE - 7% SURCHARGE FOR LOCAL STATUTES
A5 MIYAZAKI BEEF DUMPLING. $8
house chili crunch & vinegar sauce
(V)*HOUJICHA & COCONUT PANNA COTTA
Frog Hollow pear, pine nut granola, black seasame crunch
(V) *VALRHONA CHOCOLATE POT D’CRÈME
candied nuts, toasted marshmallow, griottes
(V) *MARKET FRUIT SORBET (3)