Dinner Menu

starters

foie gras sour cherries, brioche, vanilla oil, cashews / 19

sea scallops radish, edamame, furikake / 18

risotto spring vegetables, red wine poached egg / 17

hamachi miso, cucumber ginger espuma, shiso / 18

spring pea soup mint, duck confit, yuzu / 13

octopus black garlic, spanish chorizo, cucumber / 15

spring greens herbs, spring radishes, ponzu vinaigrette / 13

compressed melon ginger, ricotta, lemon, serrano ham / 13

entrees

pork loin chop kale, confit potatoes, herb salad / 33

monkfish black rice, tom ka broth, bok choy / 30

lamb flageolet beans, garlic scapes, fennel / 40

wild sockeye salmon morels, english peas, radish, smoke / 33

ribeye for two bibb lettuce, kimchi puree, sticky rice, picked chilies / 95

snapper spring vegetables, fingerling potatoes, vierge / 32

duck miso butter, asparagus, turnips, carrot jus / 35

rainbow trout artichokes, spring onions, fava / 30

Download Menu

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    *Limited availability over select dates.

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