Hours of Operation: 5-11 Wednesday - Thursday & 5-12 Friday & Saturday

5 Course Tasting Menu Is Available W-Sat until 8 PM

10 Course Tasting Menu Is Available W-Sat Until 8 PM - The 10 Course Tasting Option MUST Be Requested 48 Hours In Advance

A La Carte Menu Is Available W-Th Until 9 PM and F-Sat Until 10 PM

Bar Menu Is Available W-Th Until 10 PM & F-Sat Until 11 PM

Please inform us of any allergies ahead of time as our scratch kitchen may use ingredients not listed on the menu.

5 Course Tasting Menu Is Available For Parties Of 6 Or Less

10 Course Tasting Menu Is Available For Parties Of 4 Or Less

Last Call : W-Th @ 10:30 & 11:30 F-Sat

Reservations Are Required Friday and Saturday for all seating options.

5 Course Tasting Menu

100 [80]

-Add Wine Pairing-

80 [65]

All Portions Are Tasting Portions

Please allow 2 hours to fully enjoy this Tasting Menu

Course 1

Bluefin Tuna Tartare

avocado, shallots, fresh horseradish, squid ink crackers, uni shutou

Esk Valley Sauvignon Blanc

-or-

Brioche & Pork Belly

bibb lettuce, oven roasted tomatoes, sorghum molasses, chives

Veuve Clicquot Ponsardin Brut

-or

Steamed Mussels

tomatoes, cuquillo olives, sherry, espelette pepper butter, bottarga

Domaine des Baumard “Val de Loire” Chenin Blanc

Course 2

Alligator Pozole Verde

poblano peppers, serrano peppers, tomatillos, hominy, radishes, cilantro, lime crema, tortilla

Hyland Estates “Old Vine” Gewürztraminer

-or-

Lump Crab Sald

espelette pepper aioli, nuoc mam compressed watermelon, bibb lettuce, avocado, lemon-lavender vinaigrette, pistachios

Familia Torres “Celeste” Sur Lies Verdejo

Course 3

Smoked Baby Back Boar Ribs

plum glaze, cocoa nibs, white cheddar mac & cheese, crushed chicharrones, scallions

Caymus-Suisan Grand Durif Petite Sirah

-or-

Goat Cheese Polenta Cake

pepperonata, arugula, basil-tomato sugo

Ridge “Three Valleys” (Zinfandel/Petite Sirah/Carignan/Mataro)

-or-

Elk Saddle Carpaccio

shaved foie gras, arbequina oil, sumac, shaved parmesan

Maysara “Jamsheed” Pinot Noir

Course 4

Grilled Arctic Char

zephyr squash, arugula, roasted saffron couscous, lump crab crecy sauce

Domaine Roland Laventureux Chardonnay

-or-

Roasted Young Chicken

truffle-brioche stuffed skin, sweet corn fricassee, chicken-thyme jus, shaved black truffle

Gaja Ca’Marcanda “Promis” (Merlot/Syrah/Sangiovese)

-or-

Pan Seared Ostrich Strip

wild mushrooms, fingerling potatoes, fiddlehead ferns, blueberry gastrique

Hubert Laferrère/Domaine Saint Denis “Le Clos” Pinot Noir

-or-

Butter Poached Cedar Plank Grilled Niman Ranch Beef Strip Steak

grilled summer vegetables, corn chimichurri, fleur de sel

Hall Napa Valley Cabernet Sauvignon

Course 5

Rum Beignets

strawberry confiture, powdered sugar

Quinta Do Noval Fine Ruby Port

-or-

Dark Chocolate Tart

raspberry gelée, cocoa nibs, crème chantilly

Château Laribotte Sauternes