seasonal.

nectarine. trout roe. shiro dashi

potato. sorrel. malt vinegar

macédoine en gelée

char. bone marrow. grape

barbecued sturgeon. plum. peanut

 shelling bean. peach. olive

quail. carrot. pistachio

melon. yuzu. cucumber

koji. plum. greek yogurt

 matcha. coffee. white chocolate

 

ten course tasting menu  120        wine pairing  70

chef de cuisine  ryan pfeiffer    |   pastry chef   nicole guini
executive sous chef  dan luckey  |   sous chef   kyle cottle