Amuse Bouche*
Kanpachi*

radish, toasted sesame, leche de tigre

Wine Pairing: 2023 Benito Santos Albarino "Saiar", Rías Baixas, ES
Reserve Pairing: 2021 Weingut Igrid Groiss Riesling Reserve "Ried Auf Der Henne", Niederösterreich, AT
Fjord Trout*

dashi "risotto", lobster, leek, chive, finger lime

Wine Pairing: 2023 Château Lamothe "Cuvée Traditionelle Blanc", Bordeaux, FR
Reserve Pairing: 2022 Vincent Pinard Sancerre Sauvignon Blanc "Grand Chemarin", Loire Valley, FR
Smoked Pork Belly

braised greens, roasted beet, gooseberry mostarda

Wine Pairing: 2022 Bodegas Frontonio Garnacha, Valdejalón, ES
Reserve Pairing: 2021 S.C. Pannell Grenache "Smart Vineyard" McLaren Vale, AU
Squash

black trumpet + matsutake, burgundy truffle, goat cheese, black garlic maple, cipollini

Wine Pairing: 2016 Paolo Conterno Barolo "Riva del Bric", Piedmont, IT
Reserve Pairing: 2021 Dujac Fils & Pere Chambolle-Musigny, Burgundy, FR
Freedom Run Lamb*

roasted piquillo-walnut purée, baby broccoli, mint yogurt, fried chickpea

Wine Pairing: 2021 Snowden Vineyards Cabernet Sauvignon “The Ranch”, Napa Valley, CA
Reserve Pairing: 2021 Pilcrow Howell Mountain Cabernet Sauvignon “Granite Lake”, Napa Valley, CA
Chocolate Pumpkin Cake

mocha frosting, coconut espuma, candied pecan, caramel

Wine Pairing: 2018 Kopke Late Bottle Vintage Port, Quinta de São Luiz, PT

FOUR COURSE MENU

$95 PER PERSON | 155 WITH SOMMELIER CURATED PAIRING

Grilled Octopus

fresno chile romesco, fingerling potato, baby broccoli, lemon
Roasted Carrots

fermented honey, capriole goat cheese, salsa macha, candied walnut
Beef Tartare*

caperberry, preserved lemon, quail egg, pickled mustard seed, toasted baguette
Kanpachi*

radish, toasted sesame, leche de tigre

Black Mission Fig + Beet

humboldt fog goat cheese, fig balsamic, walnut, sunflower shoot, pickled mustard seed
baby greens salad

fennel, manchego, radish, apple, almond-pepita breadcrumb, sherry vinaigrette
Chicken Ballotine

chanterelle, mustard cream, toasted hazelnut
Seared Foie Gras

gooseberry mostarda, walnut-sunflower crumble, brioche, mustard demi

Acorn Squash Tortelloni

lacinato kale, 'nduja cream, sage, candied pepita
Maine Scallops

honeynut squash, matsutake + trumpet mushroom, black garlic maple, lacinato kale
Wild Striped Bass

sweet potato, chanterelle, swiss chard, preserved lemon-chive beurre blanc
Freedom Run Lamb*

roasted piquillo-walnut purée, baby broccoli, mint yogurt, fried chickpea
Pekin Duck Breast*

braised red cabbage, confit turnip, pearl onion, black currant
Prime Black Angus Ribeye*

"robuchon" potato, creamed kale, maitake

Ricotta Doughnuts

bourbon maple glaze, candied bacon, maple cream, sea salt caramel ice cream
Banana Panna Cotta

peanut butter whip, blackberry gel, jamaican rum caramel, candied peanut
Chocolate Pumpkin Cake

mocha frosting, coconut espuma, candied pecan, caramel

*Consuming raw or undercooked food increases the chance of foodborne illness.

Dinner