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Restaurant Week 4 Course $65

Wine Pairing $65

House foccacia $3



First

pacific oysters, green tomato relish, lime gel, fermented chili


spaghetti squash & kale fritters- smoky sofrito


uni crème brûlée - keluga reserve caviar, yuzu tobiko, trout roe, crostini  $22 supp


Cremant Rose, Mancey, Burgundy, France, NV


Second

*buratta- tastes of spring- asparagus, fava’s, peas, mint


*star route lil gems salad-apple, puffed quinoa, white cheddar

red wine vinaigrette, shallot crisps


asparagus soup- maitake “croutons”


Sauvignon Blanc, Acumen, Mountainside Vineyard, Napa Valley, 2017


Third

*american wagyu flat iron- polenta, broccoli shoot, cipollini, shitake bordelaise


*blue snapper - truffled bean puree, sunchoke, cauliflowers, lobster-uni  emulsion


porcini mushroom, truffle ravioli- “francese”

add shaved perigord truffles $35


*lobster risotto - rainbow chard, leeks, pastis.  $25 supp


Chardonnay, Anciene, Carneros, Napa, 2016

Pinot Noir, Domiaine Lebreuil, Savigny-Les-Beaune, Burgundy, 2017

Cabernet Sauvignon, SKW, Ghielmetti Vineyard, Livermore Valley, 2016


Dessert

pistachio cake- huckleberries, pistachio ice cream


*tahitian vanilla pot de crème, salted persimmon jam, candied almonds


hibiscus-passion fruit sorbet, amaretti crumble

Monbazillac, domaine l ancienne, 2010


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 on parties 6 or more - 6% surcharge for SF mandates.

   *gluten free