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
190
*DOUGHNUT • caviar • crème fraîche • chive
FORMS OF PEAR • goat cheese • fig • french watercress • port
SALTIMBOCCA • buttercup squash • prosciutto • sage • brown butter
CAULIFLOWER • breadcrumb • raisin • pine nut • cilantro
“GOLDFISH” • white cheddar spread
*FISH & CHIPS • potato • smoked brook trout roe • sea bean • “tartar sauce”
(Supplement • Caviar • MP)
RABBIT • loin • “stuffing” • apple • garlic • brussels sprouts • mustard
SAUSAGE AND PEPPERS • pork sausage • squid • jimmy nardello peppers • giardiniera
*BEEF • k4 copper state reserve strip loin • oxtail • croquette • broccoli • baby leek
(Supplements • Truffle • Wagyu • MP)
YUZU • panna cotta • green tea granita • borage
SWEET POTATO • maple-cheddar ice cream • bacon • sour cream sugar
MIGNARDISE
• PUMPKIN • financier
• COCOA NIB • meringue cookie
SOMMELIER SELECTED WINE PAIRING 135
*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
*DOUGHNUT • caviar • crème fraiche • chive
FIRST
FORMS OF PEAR • goat cheese • fig • french watercress • port
SECOND
SALTIMBOCCA • buttercup squash • prosciutto • sage • brown butter
OR
CAULIFLOWER • breadcrumb • raisin • pine nut • cilantro
“BREAD & BUTTER”
“GOLDFISH” • white cheddar spread
THIRD
*FISH & CHIPS • potato • smoked brook trout roe • sea bean • “tartar sauce”
OR
*RABBIT • loin • rabbit tortellini • apple • garlic • brussels sprouts • “stuffing” • mustard
FOURTH
*IBERICO PORK SECRETO • “sausage & peppers” • pork sausage • squid • jimmy nardello peppers • giardiniera
OR
*BEEF • k4 copper state reserve strip loin • oxtail • croquette • broccoli • baby leek
FIFTH
YUZU • panna cotta • green tea granita • borage
OR
SWEET POTATO • maple-cheddar ice cream • bacon • sour cream
MIGNARDISE
SOMMELIER SELECTED BEVERAGE PAIRING 95
*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.
