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

First Course

​​Burrata Di Bufala 
marinated heirloom tomato, American caviar, olive focaccia
or
Marinated Heirloom Tomato Ⓥ
shaved Galia melon, pecorino pepato, opal basil


Second Course

West Coast Halibut “Chowder”
Manila clams, smoked maitake mushroom, lardo
or
Yellow Corn Velouté Ⓥ
smoked maitake mushroom, pee wee potato, Summer truffle


Third Course 

Braised Lamb Shoulder
saffron cavatelli, oregano, caramelized fennel, lemon ricotta
or
Truffle Cheddar Risotto Ⓥ
lacinato kale ,pea shoots, arbequina olive oil


Fourth Course 

Crescent Duck Duo
frisée, Marcona almond vinaigrette, cherry jus
  or
Fried Green Tomato Ⓥ
tomatillo-cilantro salsa, shaved summer squash, annatto oil


Fifth Course

Apricot Pavlova Ⓥ
roasted apricot, apricot butter, lemon thyme sorbet​
or
Chocolate Tarte á la  Parisienne Ⓥ
cocoa nib tuile, Guanaja ice cream 


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