Our menu changes every day - this is a recent menu:

dinner menu

PINK GRAPEFRUIT ginger, tarragon, black pepper

CHILLED SPICED YELLOW SQUASH SOUP vadouvan, nasturtium

CHERRY AND EARLY GIRL TOMATO PARFAIT mcevoy olive oil, basil, fromage blanc finger sandwich

GAZPACHO, SOLID FORM striped armenian cucumber, marcona pepper
almond, mint
or
SMOKED AND SEARED BONE MARROW beet-red flame grape emulsion,
sorrel

CHANTENAY CARROT AND ARTICHOKE BRAISED IN OUR BUTTER
green cardamom, cilantro

HODO SOY YUBA-SPINACH RAVIOLO turnip, purslane
or
MONTEREY ABALONE AND FRESH SEAWEEDS
mushroom dashi noodles, lime zest

CORN-BRIOCHE PUDDING chanterelles, creme fraiche, summer savory
or
BUTTER-STEAMED WILD BLACK COD potato-saffron broth, belle de boskoop apple, kumomoto oyster, radish

SLOW COOKED FARM EGG
roasted farro, erbette chard, brown butter-parmesan sauce
or
PRATHER RANCH PORK BELLY
sprouted beans, seeds and nuts

FIGARO (SOYOUNG SCANLAN) figs, peppercress, balsamico

SUMMER MELON SOUP citron leaf, niabel grape, white chocolate

MICHEL CLUIZEL "CONCEPCION" GANACHE seascape strawberries,
cocoa nib, violet ice cream

one hundred twenty dollars

18% service charge (shared by the entire staff)

we use local, organically grown and sustainably raised ingredients