A La Carte

Market vegetable salad "a la Grecque", golden raisins, micro greens $15

Winter black truffle risotto with mascarpone aged Parmigiano-Reggiano $55

Braised quail agnolotti with confit cherry tomatoes shiitake caps, garlic emulsion $18

Curry dusted diver scallops with caper raisin purée crispy cauliflower beignet, Xérès gastrique $16

Scottish salmon mi-cuit with deep fried oyster macédoine of beetroot and Gruyère, horseradish cream $16

Braised pigs head with fried quail eggs, wild arugula anchovy and caper dressing $14

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Escalope of hamachi in dashi consommé, orzo, wild mushrooms pickled onion petals, tahini $28

Butter poached lobster with root vegetables, maitake petals, lobster bisque $34

Cedar steamed bass with roasted globe artichokes bok choy, handmade pasta, fish velouté $32

Roasted organic chicken with black truffle creamed cabbage, salsify, potato fondant, rosemary jus $32

48 hr braised kurobuta pork belly with smoked apple and onion purée, sauerkraut, braising jus $28

Nebraska beef tenderloin, horseradish pomme purée confit garlic, truffle Madeira jus $38

Chef’s Tasting Menu

Smoked mushroom chawanmushi with a soy glaze

Foie gras terrine with poached pears, Humboldt Fog goat cheese rosemary and onion brioche

Lobster risotto with asparagus, maitake tempura micro cilantro

Pan fried John Dory with braised fennel, confit lemon lemongrass velouté

Wagyu beef short rib with red cabbage, hedgehog mushroom potato fondant, port wine sauce

or

Kurobuta pork belly with mustard pomme purée, roasted onions black trumpet mushrooms, braising jus

Blackberry-chenin blanc sorbet with matcha gelée mascarpone foam

or

Selection of artisanal cheeses (supplement $8)

Bittersweet Valrhona chocolate mousse with hazelnuts lavender ice cream $95

Wine pairing $75
Grand pairing $125

Nine Course Chef's Menu available upon request $110

As our produce is purchased fresh daily, please be understanding if certain dishes are unavailable

Dessert