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 4/4/25
175
*OYSTER • caviar • crème fraȋche • grape • shallot • “mignonette”
*SWORDFISH • “guacamole” • chayote squash • smoke • aguachile
MANICOTTI • asparagus • ricotta • sea asparagus • lemon • garlic • sea grass
(Supplements • Caviar • MP)
ENGLISH PEA • chicken oyster • jade pearl rice • hen of the wood mushroom • pea sprouts
*WHITE SEA BASS • fennel • patty pan squash • yellow tomato • bell pepper
(Supplements • Caviar • MP)
*LAMB • loin • honshimeji • fava bean • mint • lamb jus
*STRIPLOIN • copper state ranch beef • celery root • carrot • cipollini onion • foie gras demi
(Supplements • Wagyu • MP)
STRAWBERRY • rhubarb • hibiscus • pink pepper • amaranth
MIGNARDISE
• TOAST & HONEY • cocoa butter
• “POCKY” • chocolate • malt • vanilla • cotton candy
INDULGE • add ons
*”ANIMAL FRIES” • caviar • crème fraȋche • shallot • egg yolk • 35
*FOIE GRAS • pineapple • coconut • banana • lemongrass • 40
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 beginning 4/8/25
135
AMUSE
*OYSTER • caviar • crème fraȋche • grape • shallot • “mignonette”
1ST
*SWORDFISH • “guacamole” • chayote squash • smoke • aguachile
2ND
MANICOTTI • asparagus • ricotta • sea asparagus • lemon • garlic • sea grass
(Supplements • Caviar • MP)
or
ENGLISH PEA • chicken oyster • jade pearl rice • hen of the wood mushroom • pea sprouts
3RD
*WHITE SEA BASS • fennel • patty pan squash • yellow tomato • bell pepper
(Supplements • Caviar • MP)
4TH
*LAMB • loin • honshimeji • fava bean • mint • lamb jus
or
*STRIPLOIN • copper state ranch beef • celery root • carrot • cipollini onion • foie gras demi
(Supplements • Wagyu • MP)
5TH
STRAWBERRY • rhubarb • hibiscus • pink pepper • amaranth
MIGNARDISE
INDULGE • add ons
*”ANIMAL FRIES” • caviar • crème fraȋche • shallot • egg yolk • 35
*FOIE GRAS • pineapple • coconut • banana • lemongrass • 40
SOMMELIER SELECTED WINE 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.
