Chef's November Tasting Menu
Tasting Menu $130 | Wine Pairing $90
Offered monthly to showcase the season’s finest ingredients.
Each course offers a protein or vegetarian option, with an optional wine pairing from our sommelier.

First Course
Hudson Valley Foie Gras Torchon
spiced brioche, black mission fig, mâche salad
or
ⓥ Slow-Cooked Heirloom Egg
miso–fromage blanc, roasted peanuts, baby red oak salad

Second Course
Dover Sole Grenobloise
caper leaves, celery root purée, Buddha’s hand, king oyster mushrooms
or
ⓥ Grilled Cauliflower
pickled hon-shimeji, truffle vinaigrette, celery root, Burgundy black truffle

Third Course
Wild Boar Paccheri
Appolonia spice, Sartori Bourbon cheese mornay, grilled sourdough croûtons
or
ⓥ Oregon Matsutake Mushrooms
spaghetti, matsutake shoyu cream, Bianco Sardo cheese

Fourth Course
California Squab Ballotine
Chinese broccoli, Fuyu persimmon coulis, thyme jus
or
ⓥ Fall Harvest “Millefeuille”
baked turnip, Brussels sprouts, chestnut espuma, micro red radish
or
Japanese A5 Wagyu (supplement $20)
wagyu croquettes, jus aux fines herbes

Fifth Course
Huckleberry–Yuzu Tart
huckleberry marmalade, yuzu crémeux, thyme croustillant, thyme gelato
or
Baked Alaska
rum-confited banana, Bananas Foster gelato, chocolate gelato