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: $40 per 750mL bottle, up to two bottles maximum.
or - $80 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)
$118/Person
Wine Pairing $90/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, Stepladder cultured butter
$9
— Cheese SERVICE —
CENTRAL COAST CREAMERY CHEESES, PRESERVES, HONEYCOMB, MARCONA ALMONDS, WAYWARD LEVAIN RUSTIC BREAD
$30
Appetizers
— Steak Tartare —
AUSTRALIAN WAGYU HANGER STEAK, TRADITIONAL CONDIMENT,
CONFIT EGG YOLK, PUFFED SQUID INK TAPIOCA CHIPS
$26
*Make It Bougie* Add Astrea Oscietra Caviar +$30
— Leeks à la Plancha (V) —
Herb Vinaigrette, Pinenuts, Espelette Pepper
$19
— LPCAESaR —
Boquerones, Rustic breadcrumbs, Preserved Meyer Lemon
$18
— Tarte FlambéE —
Lardons, Fromage Blanc, Gruyère Cheese
$18
— PEA SALADE 4.0 —
PEA VARIATIONS, SPRING DASHI, CURED EGG YOLK
$22
— VOL-AU-VENT —
VEAL SWEETBREADS, MIGHTY CAP SHIITAKE MUSHROOM, ASPARAGUS, SAUCE SUPREME
$28
LIMITED DAILY AVAILABILITY
Main
— Moules-Frites Hortense —
Spicy Nduja, Garlic Confit, Fresh Herbs
$34
— IBERICO PORK PRESA —
CARROT GINGER PUREE, EDIBLE GARDEN, ROASTED JUS
$46
—Steak au poivre —
Australian Wagyu hanger steak, homemade frites, green peppercorn sauce
$48
— SPRING LAMB TWO WAYS —
CRISPY BELLY, LOIN, ASPARAGUS PUREE, TOKYO TURNIP, PETITE CARROT, RHUBARB
$48
— DOVER SOLE MEUNIÈRE —
*serves two*
WHOLE DEBONED SOLE, SAUCE MEUNIÈRE, SMOKED NORI SABAYON, CONFIT BABY POTATOES
$95
Sides
Homemade Fries, Sauce Bearnaise $12
GREEN ASPARAGUS, SMOKED BUTTER HOLLANDAISE, ROE, FRESH HERBS $15
“Joël Robuchon” Pomme Purée $12
— Dessert —
Handmade Daily, Exclusively In-House
— Mamoune’s Crème Brûlée —
$15
— MOUSSE AU CHOCOLAT —
REPUBLIKA DE CHOCOLAT 66%, CRÈME CHANTILLY, CHOCOLATE PEARLS
$15
— PARIS PASO —
PÂTE À CHOUX, RASPBERRY, PISTACHIO MOUSSELINE
$16
— Cheese SERVICE —
CENTRAL COAST CREAMERY CHEESES, PRESERVES, HONEYCOMB, WAYWARD LEVAIN RUSTIC BREAD
$30
- SEASONAL SORBET-
$5/QUENELLE
CONSUMING RAW OR UNDERCOOKED MEATS, POULRTY, 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 | CHEF DE CUISINE: TYLER MINER | SOUS CHEF: MACK KUYPER | GENERAL MANAGER : ALEXANDER WOLFE | WINE DIRECTOR: DAYTON SAUNDERS
