Our Menus
Viewing food as an artform, Chef Cory Oppold and his culinary team take you on a food exploration through an explosion of both your taste and visual senses, using seasonality of products and a progression of flavor.
Reservations are Strongly Encouraged
Offered Friday and Saturday beginning 1/2/26
175
*KALUGA CAVIAR • “potato salad” • cornichons • dill • mrs. mike’s potato chips • aerated potato
*BIGEYE TUNA • winter melon • avocado • yuzu • masaga arare • sesame • sea grass
FRENCH ONION SOUP IN THE FORM OF RISOTTO • confit onion • crouton • gruyere • classic broth
(Supplements • Truffles • MP)
*BABY YAM • “duck merguez” • date • goat cheese • harissa • marigold
*BLACK COD • cauliflower • black trumpet mushroom • salsify • breadcrumb • black garlic • meyer lemon
(Supplements • Caviar • MP)
*”BLANQUETTE DE VEAU” • veal cheek • oyster mushroom • thumbelina carrot • cipollini onion • traditional sauce
(Supplements • Truffles • MP)
*ELK • strip loin • merlin beets • red cabbage • purple peruvian potato • star flower • huckleberry
(Supplements • Wagyu • MP • Truffles • MP)
FORMS OF CITRUS • lemon bar • “creamsicle” • lime curd • poppyseed • grapefruit • lime leaf • tangerine lace
MIGNARDISE • DIRT DESSERT
WINTER TERRIOR • pecan • candy cap mushroom • brownie • butterscotch • vanilla
INDULGE • add ons
*“ANIMAL FRIES” caviar • crème fraîche • shallot • egg yolk • 35
*FOIE GRAS forms of figs • almond • tart shell • fig leaf • 40
SOMMELIER SELECTED WINE PAIRING • 135
RESERVE WINE PAIRING our sommelier’s more exquisite selection • 350
*THESE ITEMS MAY BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
AUTOMATIC GRATUITY CHARGE OF 22% WILL BE ADDED TO PARTIES OF SIX OR MORE
Offered Tuesday, Wednesday, Thursday
135
AMUSE
*KALUGA CAVIAR • “potato salad” • cornichons • dill • mrs. mike’s potato chips • aerated potato
1ST
*BIGEYE TUNA • winter melon • avocado • yuzu • masaga arare • sesame • sea grass
2ND
FRENCH ONION SOUP IN THE FORM OF RISOTTO • confit onion • crouton • gruyere • classic broth
(Supplements • Truffles • MP)
or
*BABY YAM • “duck merguez” • date • goat cheese • harissa • marigold
3RD
*BLACK COD • cauliflower • black trumpet mushroom • salsify • breadcrumb • black garlic • meyer lemon
(Supplements • Caviar • MP)
4TH
*”BLANQUETTE DE VEAU” • veal cheek • oyster mushroom • thumbelina carrot • cipollini onion • traditional sauce
(Supplements • Truffles • MP)
or
*ELK • strip loin • merlin beets • red cabbage • purple peruvian potato • star flower • huckleberry
(Supplements • Wagyu • MP • Truffles • MP)
5TH
FORMS OF CITRUS • lemon bar • “creamsicle” • lime curd • poppyseed • grapefruit • lime leaf • tangerine lace
MIGNARDISE
INDULGE • add ons
*“ANIMAL FRIES” caviar • crème fraîche • shallot • egg yolk • 35
*FOIE GRAS forms of figs • almond • tart shell • fig leaf • 40
SOMMELIER SELECTED WINE PAIRING • 95
RESERVE WINE PAIRING our sommelier’s more exquisite selection • 250
*THESE ITEMS MAY BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
AUTOMATIC GRATUITY CHARGE OF 22% WILL BE ADDED TO PARTIES OF SIX OR MORE
Prix Fixe
Multi Course Dining Experience
Our focus on the presentation of a “multi-course” dining experience, is to curate a sophisticated fine dining evening for you, and not just a meal.
We use the access and seasonality of products to go to the next level, by reinforcing a progression of flavors that you are sure to enjoy.
