Chef's Tasting Menu 
​Five-Course $90
​Wine Pairing Available for Additional $70
Not available for carryout


First Course

King Crab 
lobster consommé, lobster dumpling, matsutake
or
Chestnut Velouté Ⓥ
Oregon matsutake, celery leaves


Second Course

Butter Poached Hawaiian Opah
seaweed infused butter, leeks & celtuce, ruby grapefruit vinaigrette
or
Spiced Red Lentils Ⓥ
habanada peppers, Romanesco, cucumber, mint


Third Course

Braised Wild Boar Shank
pappardelle pasta, Juniper cured boar loin, apollonia sauce
or
Herb Pansotti Pasta Ⓥ
fried comté cheese, green peppercorn, upland cress


Fourth Course

Creekstone Farm Prime Rib Eye
thumbelina carrot Bourguignon, spätzle, chanterelles
or
Balsamic Glazed Trumpet Royal Ⓥ
polenta cream, farro, pearl onion, ​thumbelina carrot, chanterelles

​
Fifth Course

Apple Tatin Ⓥ
canelé, Champagne ice cream
or
Chocolate Chai Ⓥ
gingerbread, chocolate crémeux, cocoa nibs 
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Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye