À la carte Dinner Menu


​Appetizers

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

Heirloom Tomato Gazpacho $19 Ⓥ 
roasted peppers, baby cucumber, basil

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 
 
 Burrata Di Bufala Panna Cotta $19
heirloom tomatoes, basil, focaccia, aged balsamic


​
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

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


Desserts

Pistachio Gâteaux $16
chocolate mousse, pistachio gelato, chocolate moelleux

Exotic Profiterole $15
apricot compote, coconut rum cake, lemon verbena sorbet

Strawberry Delicacy $15
strawberry panna cotta, kaffir lime gelato, honeycomb brittle

"Samoa" $15
coconut sorbet, chocolate panna cotta, dark chocolate, salted caramel


​
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye