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 3/27/26
175
*”RADISH AND TOAST” • petite radish • kaluga caviar • black toast • shallot • french butter
*FRIED PICKLE • serpent cucumber • ocean trout • succulent • dill pollen • buttermilk
PEAS & CARROTS • english pea • pasta • ricotta • lemon • forms of carrot • pea sprouts
(Supplements • Caviar • MP)
*ASPARAGUS • green and white • langoustine • caper • black quinoa • soppressata • sea asparagus • “nantua”
(Supplements • Caviar • MP)
*RED SNAPPER • wild caught • green garlic • artichoke • cured tomato • miner’s lettuce • basil
(Supplements • Caviar • MP)
*POUSSIN • two wash ranch • breast and thigh • romanesco cauliflower • morel mushrooms • ramps • velouté
*LAMB LOIN • anderson ranch • northern white bean • eggplant • fennel • green chickpea • olive • lamb demi
(Supplements • Wagyu • MP)
BLUEBERRY • açai • white chocolate • coconut • honey • borage • oats
DIRT DESSERT • SPRING TERROIR • rhubarb • lemon • strawberry • sorrel • sable • sea grass
INDULGE • add ons
*“ANIMAL FRIES” caviar • crème fraîche • shallot • egg yolk • 35
*FOIE GRAS prepared two ways • apricot • pistachio • 40
SOMMELIER SELECTED WINE PAIRING • 155
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
*”RADISH AND TOAST” • petite radish • kaluga caviar • black toast • shallot • french butter
1ST
*FRIED PICKLE • serpent cucumber • ocean trout • succulent • dill pollen • buttermilk
2ND
PEAS & CARROTS • english pea • pasta • ricotta • lemon • forms of carrot • pea sprouts
(Supplements • Caviar • MP)
or
*ASPARAGUS • green and white • langoustine • caper • black quinoa • soppressata • sea asparagus • “nantua”
(Supplements • Caviar • MP)
3RD
*RED SNAPPER • wild caught • green garlic • artichoke • cured tomato • miner’s lettuce • basil
(Supplements • Caviar • MP)
4TH
*POUSSIN • two wash ranch • breast and thigh • romanesco cauliflower • morel mushrooms • ramps • velouté
or
*LAMB LOIN • anderson ranch • northern white bean • eggplant • fennel • green chickpea • olive • lamb demi
(Supplements • Wagyu • MP)
5TH
BLUEBERRY • açai • white chocolate • coconut • honey • borage • oats
MIGNARDISE • SPRING TERROIR
INDULGE • add ons
*“ANIMAL FRIES” caviar • crème fraîche • shallot • egg yolk • 35
*FOIE GRAS prepared two ways • apricot • pistachio • 40
SOMMELIER SELECTED WINE PAIRING • 105
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.
