Menus
Chef Evan Bolling
6-Course
CONSOMMÉ
~
CANAPÉS
TROUT ROE, CRÈME FRAÎCHE, CROUSTADE
WAGYU TARTARE, TEA-CURED QUAIL EGG, CELERIAC, NORI CONE
VENISON TARTARE, TOGARASHI SHELL, EGG YOLK FUDGE
2021 JOHAN PÉT-NAT MELON
~
WEATHERVANE SCALLOP CRUDO
BEET & CELERY PONZU, PRESERVED LEMON, SHIRO DASHI GELÉE, SAKE GELÉE, COMPRESSED CUCUMBER, JIMMY NARDELLO PEPPERS
2023 COWHORN ORANGE
~
DUNGENESS CRAB
BLACK GARLIC MISO, CHERRY BOMB ESPUMA, CAVIAR
2022 COWHORN VIOGNIER
~
SLOW DUCK
ELDERFLOWER GASTRIQUE, TENDER KALE, KOSHO
2021 JOHAN BLAUFRÄNKISCH
~
WAGYU
CKW XO, COMPRESSED COVER GREENS, CAULIFLOWER ESPUMA
2022 COWHORN SYRAH
~
YUZU SHERBET
MILK CRUMBLE, PÉT-NAT GELÉE, BLACKBERRY CORDIAL
2022 JOHAN MURMURATION
4-Course
CONSOMMÉ
~
CANAPÉS
TROUT ROE CROUSTADE, WAGYU TARTARE NORI CONE, VENISON TARTARE TOGARASHI SHELL
2021 JOHAN PÉT-NAT MELON
~
WEATHERVANE SCALLOP CRUDO
BEET & CELERY PONZU, PRESERVED LEMON, SHIRO DASHI GELÉE, SAKE GELÉE, COMPRESSED CUCUMBER, JIMMY NARDELLO PEPPERS
2023 COWHORN ORANGE
~
SLOW DUCK OR WAGYU
DUCK
ELDERFLOWER GASTRIQUE, TENDER KALE, KOSHO
WAGYU
CKW XO, COMPRESSED COVER GREENS, CAULIFLOWER ESPUMA
2021 JOHAN BLAUFRÄNKISCH
2022 COWHORN SYRAH
~
YUZU SHERBET
MILK CRUMBLE, PÉT-NAT GELÉE, BLACKBERRY CORDIAL
2022 JOHAN MURMURATION
MENU CHANGES CONSTANTLY
SATURDAY 1-4
Happy Hours
FLAME-BROILED OYSTER — 4 EACH
GUANCIALE COMPOUND BUTTER, FERMENTED FRESNO HOT SAUCE, PRESERVED LEMON
CRAB BISQUE — 16
ROASTED CHERRY BOMB, CRÈME FRAÎCHE, HERB OIL
KONRO DUCK SKEWER — 10
CHERRY BOMB PONZU, KOSHO
GRILLED RISE UP SOURDOUGH — 9
SALTY GOAT CHÈVRE, HOUSE CHILI CRUNCH, JACOBSEN SALT
OYSTERS & WINE — 30 / 40
A DOZEN OYSTERS WITH A GLASS OR A FLIGHT
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.
