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
