À la carte Dinner Menu
Dine-in & Carryout 


​Appetizers

*East Coast Oysters $22
lemon, cocktail sauce, yuzu-kosho mignonette​

White Asparagus Velouté $21 Ⓥ
green asparagus bouquet, tarragon oil

Yellowfin Tuna Tartare $24
Grand-Marnier aioli, avocado mousse, jalapeño

 *Caesar Salad $17 Ⓥ
baby romaine, shaved pecorino, marinated anchovy

Crispy Calamari $20
tarragon-meyer lemon aioli 
 
 Jumbo Green Asparagus Salad $19 ⓥ
truffle aioli, brioche croutons, pickled ramps


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Entrées

West Coast Halibut $44
D'Vora spice, fricassée of peas, sauce Basquaise

*Grilled Braveheart Rib Eye $52
crispy potato mille-feuille, wild ramps, fiddlehead ferns, foie gras bearnaise

 Fettuccine “alla carbonara” $22 / 44 ⓥ
smoked spinach cream, aged pecorino, Oregon morels, summer squash

* Crescent Duck Breast $45
yuzu-endive, ramps millet, blackberry-ginger

Braised Lamb Osso Bucco $24 / 48
fontina raviolini, Oz spice, pioppini mushroom

Seafood Risotto $24 / 48
prawns, calamari, spring garlic


Desserts

Piña Colada $15 
roasted pineapple, almond streusel, coconut sorbet

St. Honoré $15 
yuzu crémeux, caramelized pineapple, yogurt sorbet​

Mirliton $15 
citrus cake, blood orange grapefruit, passion-banana sorbet

Chocolate Decadence $16  
chocolate ganache, baked chocolate mousse, white chocolate ice cream


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Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye