Dinner Menu
To Try
$9/ea
Duck
Confit Donut
Oeufs (3)
Deviled Eggs / Caviar
Salmon
Gravlax
To Start
Truffles: Alba / Linguine 70.0
Ahi: Pear / Taro Root / Meyer Lemon* 24.5
Crab: Dungeness / Blood Orange / Hoja Santa 25.0
Lobster Salad: Maine Lobster / Papaya / Grapefruit / Avocado / Lemon Dressing 29.0
Beets: Red and Yellow Beets / Goat Cheese / Hazelnut Tuile 19.0
Mussels: Totten Canal / White Wine / Crostini 20.0
Oysters: Kumamoto / Kusshi / Champagne Mignonette / Tabasco Granita* 21.0
Spinach Soup: Bloomsdale Spinach / Broccolini / Papitas 18.0
Foie Gras: French Toast / Foie Syrup / Strawberry 25.0
Steak Tartare: Dijon Aioli / Cornichons / Chicharrón* 23.0
Garden Salad: Honeycrisp Apple / Walnuts / Cranberries / Parmesan / Dijon Vinaigrette 17.0
To Follow
Chino Farms Ravioli: Carnival Squash / Pumpkin Seeds
28.5
Scallops: Sprouting Cauliflower / Kohlrabi / Champagne Beurre Blanc* 38.5
Seabass: Beech Mushroom / Spinach Gnocchi / Mushroom Broth* 39.0
Swordfish: Le Puy Lentils / Fennel / Butternut Squash* 37.0
Short Rib: Heirloom Carrots / Morels / Polenta 34.0
Pork Chop: Savoy Cabbage / Duck Fat Potatoes / Whole Grain Mustard* 42.0
Wiener Schnitzel: Arugula / Capers / Quail Egg / Lemon Butter 38.0
Filet: Prime / Aspiration / Sweet Onion / Steak Sauce*52.5
To Add
Brussels Sprouts 10.0
Cauliflower 9.0
Spinach Gnocchi 12.0
Duck Fat Potatoes 12.0
*Denotes items served raw or undercooked or may contain raw or undercooked ingredients
Split charge for appetizer $5 / Split charge for entrée $7
A 4% surcharge will be added to your check
An 18% service charge will be added to parties of eight or greater
Chef de Cuisine
Sean McCart
Maître D’
Marko Dedic