Week of June 16 – 21, 2025
Twelve courses, one sitting per evening. The menu changes each Monday based on what arrives from our farms and fish markets. Dietary accommodations available with 72-hour notice.
$225 per person · Wine pairing available +$115
Arrival · Snacks
Oyster, Mignonette Snow, Dill
Kumamoto oyster with a granita of shallot mignonette, finished with fresh dill oil and a crack of black pepper.
Chicken Skin, Crème Fraîche, Caviar
Lacquered chicken skin chip, house crème fraîche, American osetra caviar, and micro chive.
Beet, Goat Cheese, Pistachio
Compressed golden beet, whipped Vermont chèvre, toasted pistachio dust, aged sherry vinegar.
Cold Courses
Diver Scallop, Yuzu, Preserved Lemon
Day-boat scallop seared in cultured butter, finished with house-aged yuzu kosho and a citrus veil.
Wine: 2022 Muscadet Sèvre et Maine sur Lie
Hamachi, Green Strawberry, Shiso
Cured yellowtail, unripe strawberry vinegar, perilla oil, crispy rice, and shaved bottarga.
Wine: 2021 Chablis Premier Cru 'Montée de Tonnerre'
Burrata, Summer Truffle, Brioche
House-pulled burrata, shaved Périgord truffle, warm toasted brioche, and a drizzle of aged saba.
Wine: 2020 Burgundy Blanc, Domaine Leflaive
Warm Courses
Handkerchief Pasta, Brown Butter, Sage
Silken fresh pasta in cultured brown butter, deep-fried sage, aged Parmigiano Reggiano, and white truffle oil.
Wine: 2019 Barolo, Giacomo Conterno
Halibut, Leek, Verjuice, Capers
Pacific halibut poached in olive oil, braised leek ash, house verjuice beurre blanc, fried capers.
Wine: 2022 Sancerre Blanc, Henri Bourgeois
Duck Breast, Matsutake, Burnt Hay
Heritage Pekin duck rested over smouldering hay, served in a broth of foraged matsutake and smoked bone marrow.
Wine: 2018 Pommard 1er Cru, Domaine de Courcel
Wagyu, Smoked Potato, Salsa Verde
Snake River Farms American Wagyu, smoked potato purée, chimichurri-adjacent salsa verde, crispy shallots.
Wine: 2017 Napa Valley Cabernet, Opus One
Sweet Courses
Cheese Course — Three Selections
Rotating trio of American artisan cheeses with house-made quince paste, honeycomb, and walnut toast.
Wine: 2019 Sauternes, Château d'Yquem (50ml)
Valrhona, Sour Cherry, Miso Caramel
72% Valrhona ganache set over white miso caramel, with a quenelle of sour cherry sorbet and sea salt tuile.
Wine: 2021 Banyuls, Domaine de la Rectorie
Mignardises & Coffee
Rotating petit fours served with single-origin filter coffee or herbal tisane from our rooftop garden.