---

Last Day, September 30th
Chef's September Tasting Menu ​
​Five-Course $120
​Wine Pairing Available for Additional $85
available Tuesday - Saturday
​
​*vegetarian options are not able to be adjusted for vegans
for vegan menu click here
​
First Course
* Sea Scallop Carpaccio
heirloom tomato, purple radish, white shoyu vinaigrette, finger lime, serrano pepper
or
Ⓥ Heirloom Tomato Tart
whipped stracciatella, Summer truffle, cubeb black pepper, fig vinegar

Second Course
Red Grouper
Summer beans, roasted tomatoes, seafood broth, fava beans
or
Ⓥ Graffitti Eggplant Escalivada
piquillo peppers, Spring onion, sourdough crostini, Surette red apple vinegar

Third Course
Braised Veal Cheeks
chanterelle mushrooms, marjoram, Pecorino oro antico
or
Ⓥ Crispy Bomba Rice "Taco"
heirloom cauliflower, charred poblano vinaigrette, Chica Adobo spice

Fourth Course
Land & Sea
Creekstone prime ribeye, jumbo lump crab hollandaise, yellow wax beans
or
Ⓥ Lentil du Puy Falafel
cremini mushrooms, herb vinaigrette

Fifth Course
London Fog
Earl grey sponge, chocolate ganache, vanilla foam, caramelized gelato
or
Black Mission Fig Frangipane
orange frangipane, fig marmalade, spiced Chantilly, almond inspiration gelato


Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye