Reserve online with OpenTable
ENTREES

Soupe
Tomato bisque, shrimp and butternut squash accra, heirloom cherry tomato $9

Duo de Foie Gras
Seared foie gras with red wine poached plum;
Foie gras custard   $20

Escargots
Snail ragout, fava beans and lobster mushrooms flavored with tarragon   $15

Tartare de Thon
Ahi tuna tartare, pickled persimmon,
horseradish, cactus pear coulis  $15

Terrine
Guinea hen terrine with pistachio & dried currants, pickled red beets $11

[ Updated October 1st variations possible ]
PLATS PRINCIPAUX

Striped Bass
Sautéed wild striped bass fillet, sunchoke purée, baby carrots, breakfast radish, lobster civet $29

Lotte
Seared monkfish cheeks, basmati rice,
crispy eggplant, baby bok choy,
lemon verbena emulsion  $27

Pied de Porc
Braised pig foot stuffed with foie gras,
French lentils “Du Puy”  $27

Filet Mignon
Sautéed petite filet mignon, Yukon potato gratin,
watercress, shallot confit, sauce Medoc   $32

Porc
Grilled Niman Ranch porkchop, quince purée, shitake mushrooms, escarole and pomegranate fricassée, natural jus  $29


Bar seat reservations available for the 7 course Chef's Tasting menu

or reserve tables via OpenTable for our regular "a la carte" menu