EVOLVING MENU
FROM FEBRUARY 26
CHEF evan bolling
CONSOMMÉ
~
CANAPÉS
TROUT ROE, CRÉME CRU
WAGYU TARTARE, PRESERVED JAPANESE QUAIL EGG, MUSHROOM CARAMEL
TROUT MOUSSE, SHOKUPAN, COMPRESSED RADISH
~
SCALLOP CRUDO
TIGER’S MILK, LOCAL MICROS, LEMONGRASS
~
MOUNTAIN YAM BISQUE
OREGON LING COD, SHIO KOJI, CHILI OIL, MEYER LEMON RELISH
~
SMOKED CUSTARD
DUNGENESS CRAB, MOLASSES, YUZU KOSHO, KOHLRABI
~
WAGYU
EGG YOLK TOFFEE, TRUFFLE ROYALE, SWISS CHARD, KABOCHA
~
LAMB
SMOKED TEA, RED CURRANT, PUMPKIN, QUINCE, FOIE GRAS
~
PUDDING
CINDERELLA PUMPKIN, BRIOCHE INFUSED CREAM, MISO CARAMEL, OAXACAN CACAO
~
BROWN BUTTER SORBET
CARAMELIZED MILK, PEANUT BUTTER MARSHMALLOW
AVAILABLE AS
4, 6 & 8-COURSE PRIX FIXE NIGHTLY
À LA CARTE MONDAY
MENU CHANGES NIGHTLY
A 20% SERVICE CHARGE IS ADDED AT THE TIME OF BOOKING ONLINE
PREFERENCES & ALLERGIES
The chef will make every effort to accommodate protein preferences when noted at the time of booking.
The kitchen is unable to accommodate shellfish or celiac allergies.