seasonal.

infladita

cherry. celery. shrub

caviar. cucumber. cultured cream

macédoine. smoked char. yuzu

congee. scallop. trout roe

barbecued sturgeon. garlic. almond

 chawanmushi. crab. sunflower

lamb saddle. blueberry. carmelized shallot

peach. tomato. ginger

dulce de leche. blueberry. pecan

 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