EVOLVING MENU

FROM FEBRUARY 26

CHEF evan bolling

CONSOMMÉ

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CANAPÉS

TROUT ROE, CRÉME CRU

WAGYU TARTARE, PRESERVED JAPANESE QUAIL EGG, MUSHROOM CARAMEL

TROUT MOUSSE, SHOKUPAN, COMPRESSED RADISH

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SCALLOP CRUDO
TIGER’S MILK, LOCAL MICROS, LEMONGRASS

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MOUNTAIN YAM BISQUE
OREGON LING COD, SHIO KOJI, CHILI OIL, MEYER LEMON RELISH

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SMOKED CUSTARD
DUNGENESS CRAB, MOLASSES, YUZU KOSHO, KOHLRABI

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WAGYU
EGG YOLK TOFFEE, TRUFFLE ROYALE, SWISS CHARD, KABOCHA

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LAMB
SMOKED TEA, RED CURRANT, PUMPKIN, QUINCE, FOIE GRAS

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PUDDING
CINDERELLA PUMPKIN, BRIOCHE INFUSED CREAM, MISO CARAMEL, OAXACAN CACAO

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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.

Impeccable Ingredients

Seasonally Sourced