menu
This is the page description.
— Menu —
Our menu evolves with the seasons and what surrounds us.
WHILE WE TRY OUR BEST TO MEET ALL DIETS, WE POLITELY DECLINE MODIFICATIONS. WE CANNOT GUARANTEE DAIRY-FREE, GLUTEN-FREE, OR VEGAN OPTIONS. MERCI FOR UNDERSTANDING!
Corkage Fee: $50 per 750mL bottle, up to two bottles maximum.
or - $100 per 1500mL bottle. One bottle maximum.
If you purchase a bottle from our wine list, we will waive the corkage fee per bottle. (I.e. bring 2 bottles, buy 2 bottles = fees waived)
We will not open outside bottles that are represented on our list. No exceptions.
" Trust Us "
Nightly 6 Course Tasting Menu Based on CHEFS’ Inspiration
REQUIRED for the Entirety of the table
(also Available as a Vegetarian Option)
$125/Person
Wine Pairing
Wines of Exploration $95/pERSON
Wines of Exception $225/pERSON
bites
— Caviar Service—
1 OZ ASTREA OSCIETRA CAVIAR, kennebec CHIPS, Allium crème Fraiche
$118
— Marinated Olives (V) —
Orange Zest, Rosemary, EVOO
$8
—Bread And Butter —
Wayward Levain Rustic Bread, housemade cultured butter
$10
— Cheese SERVICE —
Preserves, Honeycomb, Marcona Almonds, Wayward Levain Crostini
$30
Appetizers
— Steak Tartare —
WAGYU HANGER STEAK, TRADITIONAL CONDIMENT,
CONFIT EGG YOLK, GRILLED WAYWARD BREAD
$28
*Make It Bougie* Add Astrea Oscietra Caviar +$30
— Leeks à la Plancha (V) —
Herb Vinaigrette, Pinenuts, Espelette Pepper
$20
— LPCAESaR —
Boquerones, Rustic breadcrumbs, Preserved Meyer Lemon
$19
— Tarte FlambéE —
Lardons, Fromage Blanc, Gruyère Cheese
$18
— TOMATOES ALL AROUND —
LOCAL HEIRLOOM CHERRY TOMATOES, TOMATO CONSOMMÉ, BASIL SORBET, Burrata
$26
— Bluefin Tuna Crudo —
COMPRESSED CUCUMBERS, SHIO KOJI, OLIVE TEXTURES
$36
— ESCARGOT RISOTTO —
CARNOROLI RICE, PARSLEY AND GARLIC BUTTER
$30
Main
— Moules-Frites Hortense —
Spicy Nduja, Garlic Confit, Fresh Herbs
$36
— Campo Grande Iberico Presa—
FRESH CORN POLENTA, CONFIT TOMATOES, GREEN PEPERCORN & CHORIZO JUS
$56
—STEAK AU POIVRE —
WAGYU HANGER STEAK, HOMEMADE FRITES, GREEN PEPPERCORN SAUCE
$52
— Local Black Cod —
SMOKED MISO EGGPLANT PURÉE, SWEET & SOUR PEPPER RELISH, DASHI BEURRE BLANC
$50
Sides
Homemade Fries, Sauce Bearnaise $14
ROASTED “SEED AND A BUCKET” BROCCOLINI, SAUCE ANCHOÏADE, CHILI CRUNCH $16
“Joël Robuchon” Pomme Purée $14
— Dessert —
Handmade Daily, Exclusively In-House
— Mamoune’s Crème Brûlée —
$16
— MOUSSE AU CHOCOLAT —
REPUBLIKA DE CHOCOLAT 66%, CRÈME CHANTILLY, CHOCOLATE PEARLS
$16
— Peach Melba —
THYME-POACHED PEACH, TAHITIAN VANILLA BEAN ICE CREAM, RASPBERRY COULIS, CANDIED ALMOND
$16
— Cheese SERVICE —
Preserves, Honeycomb, Marcona Almonds, Wayward Levain Crostini
$30
CONSUMING RAW OR UNDERCOOKED MEATS, POULTrY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORN ILLNESS.
20% GRATUITY INCLUDED FOR PARTIES OF 6 OR MORE.
20% GRATUITY WILL BE ADDED TO CHECKS IF SIGNED COPY IS NOT LEFT ON SITE.
EXECUTIVE CHEF: JULIEN ASSEO | SOUS CHEF: KAYLA WILLIAMS
GENERAL MANAGER : ALEXANDER WOLFE | WINE DIRECTOR: DAYTON SAUNDERS
