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Menu
Tasting Menu
Wine
Cocktails & Beer
MENU
Three-course prix fixe / $85
Zucchini
Slow Cooked Pheasant Egg, Octopus, Yuzu | Marcona Almond
(Summer Truffle Supplement, $14)
Foie Gras
Chamomile, Sour Cherries, Compressed Strawberry
“From the Garden”
Young Vegetables, Herbs of the Season
Summer
Kusshi Oyster | Pecan, Lemon Balm | Bush Basil, Smoked Quail Toast
Peekytoe Crab, Almond Ice Cream, White Corn Gazpacho
Heirloom Carrots | Orange Blossom, Summer Truffle
($28 supplement)


Day Boat Monkfish
Cuttlefish, Chorizo Aioli, Charred Tomato | Anise Hyssop Jus
Maine Lobster
Poached in Lemongrass Butter, Ravioli, Cilantro | Green Apple Sabayon
($10 supplement)
Elysian Fields Farm Lamb
Blueberry Extraction, Fairytale Eggplant, French Lavender
Guinea Hen
Ruby Red Shrimp, Parmesan Spaghetti, Girolles & Sicilian Pistachio
Painted Hills Black Angus Beef
Summer Beet, Pommes Maxim, Crushed Flowering Thyme
(for two)



“Gold Bar”
Pedro Ximenez, Smoked Caramel Ice Cream
Sesame
Apricot, Yuzu | Buttermilk Granita, Lychee
Brioche
Passion Fruit, Coffee, Banana
Chocolate Tart
Sour Cherries, Amaretti, Lemon Verbena
"From the Orchard"
Selection of Artisanal Cheeses


 

Executive Chef-Owner Paul Liebrandt
Pastry Chef Robert Truitt

(menu subject to change)