Chef’s Menu
FROM APRIL 23
Chef Evan Bolling
CONSOMMÉ
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CANAPÉS | 20
TROUT ROE, BUTTERMILK, PONZU
LAMB TENDERLOIN TARTARE, TEA CURED QUAIL EGG, SAKE DEMI GLACE
KFD, DUCK BREAST, SHITTAKE MERINGUE, COMEBACK FENNEL, HARISSA
2022 JOHAN PET-NAT OF PINOT NOIR
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HALIBUT CRUDO | 22
TEA TOSA, BEET GELEE, TANGERINE, PRESERVED LEMON
2023 JOHAN SAVAGNIN
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BLUE PRAWN FRENCH TOAST | 20
YUZU CUSTARD, KOSHO KRUNCH, MISO CARAMEL, PARMESAN CRISP, CARPENTER HILL FROMAGE BLANC
2023 COWHORN ORANGE
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UMPQUA LAMB | 25
BLOOMING TARE, RAINBOW CHARD, WILD ASPARAGUS, WHIPPED PARSNIP
2021 JOHAN BLAUFRÄNKISCH
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A5 WAGYU | 38
CKW XO, COVER KALE, EGG YOLK TOFFEE, SWEET CARROT, OSSETRA CAVIAR
2022 COWHORN SYRAH
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BLUE FIN | 30
OTORO TATAKI, ROOT PONZU, CITRUS GELÉE, SCAPES, SANCHO
2021 JOHAN PINOT NOIR “THREE BARREL"
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FIG LEAF SHERBET | 14
MILK BREAD BETTY, LIME LEAF MARSHMALLOW, ALPINE STRAWBERRY
2022 JOHAN MURMURATION
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.
