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


First Course

Fluke & Cherry Stone Clams Ceviche 
finger lime, long hot pepper, coquelicot, tarragon 
or
White Jumbo Asparagus Ⓥ
smoked popcorn crémeux, Oregon morels, yellow mustard blossom


Second Course

Grilled Japanese Hamachi
puffed amaranth, ginger, pickled Spring onion, sumac vinaigrette
or
Spring Cassolette Ⓥ
rosemary-spinach cream, sunny side up heirloom egg, fiddlehead ferns, jumbo green asparagus


Third Course

Hand Rolled Penne "Puttanesca"​
anchovies, caperberries, bottarga, calamari, New Zealand mussel, opal basil blossoms
or
Tomato Raviolini Ⓥ
Humboldt fog goat cheese, marinated cherry tomatoes, basil blossoms, ramps 


Fourth Course 

Lamb Duo
lamb belly confit, grilled chop, garbanzo beans, marjoram, eggplant
or
Graffiti Eggplant Ⓥ
eggplant caviar, Calabrian chili, garlic toum, crispy squash blossom
​
Fifth Course 
Champagne Mango Profiteroles Ⓥ
orange blossom gelée, tonka bean crumble, Greek yogurt ganache, mint oil
or
Chocolate Pavlova Ⓥ
Azelia crémeux, hazelnut ice cream, Gianduja sponge cake
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