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Appetizers
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Yellowfin Tuna Crudo 13

golden beets, pomegranate, hazelnuts,
jalapeno Greek yogurt

Grilled Calamari 12
chorizo, feta, celery, gigante beans

Roasted Acorn Squash 11

candy striped beets, goat cheese, arugula

Escargot 12
Thai curry, chayote, coconut, bok choy

Seared Foie Gras 16

cranberries, caramelized onion cream cheese,
graham cracker
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Main Course
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Organic Salmon 27
royal trumpet mushrooms, maitake, farro, Ivory sauce

Skate Wing 28
Myer lemon risotto, edamame, soy brown butter

Swordfish 29
white bean ragout, pancetta, kale, rouille

Pork Belly 28
Okinawan sweet potatoes, escarole, Dijon jus

Beef Skirt Steak 29

caramelized onion spaetzle, Brussels sprout, sauce Bordelaise
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Tasting Menu
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Five Courses 57

Seven Course 67

Wine Pairing 25

Wine Pairing 30
Chefs Choice

We kindly request the participation of the entire table, please.

Chef Lee Styer