Menu PDF

DINNER MENU
Starters
Cauliflower Soup, White Truffle Custard, Hazelnuts, Chive
16
Scallop Crudo, Caviar, Green Apple, Horseradish
25
Heirloom Greens, Shaved Vegetables, Cashew, Asian Pear, Avocado, Ginger Vinaigrette
16
Squid Ink Spaghetti, Grilled Octopus, Cauliflower, Fennel Butter
24
Little Gem Lettuce, Hearts of Palm, Winter Citrus, Turnip, Coconut Emulsion, Mint
18
Hand Cut Tagellini, Guanciale, Celery Root, Black Trumpet Mushrooms, Parmigiano Reggiano
20
Foie Gras Terrine, Fuyu Persimmon, Celery Relish, Hazelnut, Verjus
30
ENTREES
Stuffed Cabbage, Ginger Rice, Citrus, Grilled Vegetables, Carrot Reduction
33
Butternut Squash “Risotto”, Perigord Black Truffle, Lacinato Kale, Lime, Radish
34
California Coast Petrale Sole, Salsify, Celery Relish, Brussels Sprouts, Smoked Hollandaise
37
Atlantic Cod, Mussels, Celery Root, Meyer Lemon, Leek, Caramelized Fennel Broth
38
Maine Lobster, Winter Squash Ravioli, Yellowfoot Mushroom, Smoked Pearl Onions, Brown Butter, Sage
45
Bronze Heritage Chicken, Rutabaga, Stinging Nettles, Hedgehog Mushrooms, Banyuls
36
Schmitz Ranch Lamb, Panisse, Medjool Dates, Sunchoke, Bok Choy, Yogurt, Coriander
39
OOak Grilled Dry Aged Ribeye, Daikon, Chrysanthemum, Fuyu Persimmon, Spinach, Black Garlic Pudding
47
Chef de Cusine Henry Zamora
Menus are subject to change