Evolving Menu
FROM APRIL 16
Chef Evan Bolling
CONSOMMÉ
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CANAPÉS | 20
TROUT ROE, CRÉME CRU
LAMB TENDERLOIN TARTARE, TEA CURED QUAIL EGG, PORCINI CARAMEL
DUCK, SHOKUPAN, SPRING GLEANING
2018 JOHAN MEADOW BLOOM
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SCALLOP CRUDO | 22
TIGER’S MILK, YUZU GELEE, LEMONGRASS, CALABRIAN
2022 JOHAN KERNER
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BLUE PRAWN FRENCH TOAST | 20
YUZU CUSTARD, KOSHO KRUNCH, MISO CARAMEL
2022 JOHAN MACERATION
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UMPQUA LAMB | 25
FINAL SQUASH ESPUMA, RAINBOW CHARD, PORCINI PUDDING
2023 COWHORN MARSANNE ROUSSANNE
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A5 WAGYU
CKW XO, COVER KALE, EGG YOLK TOFFEE, OSSETRA CAVIAR
2022 COWHORN GRENACHE
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SLOW DUCK
GOLDEN MILK DEMI-GLACE, MOREL² ‘SHOKUFAN’
2022 COWHORN RESERVE SYRAH
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YUZU & WILD ROSE SORBET | 14
CARAMELIZED MILK CRUMBLE, LIME LEAF, ALPINE STRAWBERRY
2022 JOHAN DISCO CHICKEN
MENU CHANGES CONSTANTLY
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.
