seasonal.

churro. green coriander. spruce

rhubarb shrub
 

macédoine. smoked char. yuzu

 tamagoyaki. pickled cucumber. trout roe

chawanmushi. crab. sunflower

 barbecued sturgeon. cherry. almond

lamb meatball. blueberry. caramelized shallot

 rohan duck breast. lavender. potato.

 passionfruit. jalapeno. freeze pop

 goat's milk flan. strawberry. basil

tonka bean. carob. churro

ten course tasting menu  130        wine pairing  70

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