Menus

avocado, grilled sweet corn, heirloom tomatoes, feta cheese, lime-mint vinaigrette
Add Protein: Salmon 10 l Chicken 6

focaccia croutons, breakfast radishes, white anchovies, caesar dressing

argan oil vinaigrette | toasted marcona almonds | fresh herb | coriander goat cheese

grande burrata cheese | balsamic glaze | fresh basil

butter roasted chestnuts | butternut squash | toasted brioche croutons

vermont creamery butter

maine lobster tail, king crab leg, poached jumbo mexican shrimp, oysters on the half shell, spanish octopus ceviche, tuna tartare

thinly sliced yellowtail hamachi | apple citrus vinaigrette | blood orange | avocado

homemade duck confit | braised red cabbage | rosemary aioli

endive and asian pear salad, dill elbni

sage brown butter, caramelized butternut squash, pork speck, ricotta

accompaniments

accompaniments

creamy kale & arugula, red & yellow rainbow carrots, arugula salad

chimichurri sauce, roasted mushrooms, crispy red onions

peppercorn sauce, cipollini onions, kennebec fries

beurre rouge | king crab gratin | creamy risotto cake

sesame crusted ahi tuna | Santa Barbara uni | pickled cucumber | radish salad

madiera braised fingerling potatoes | grilled maitake mushrooms | roasted chicken jus

sunchoke & Yukon gold puree | caramelized brussels sprouts | port wine reduction

14oz | ancho chili glaze | creamy parsnip puree | green beans | sweet garlic | picked pearl onion