third course "oeuf en cocote", cast iron fried egg from Kelli Johnson's back yard, heirloom lettuce, brown butter, lemon, chives, spelt sourdough bread made with chefs 21 year old stater
fourth course haricots verts tempura, confit garlic, melted tomatoes, oil from beet greens or tranche of rock lobster, champignon de paris, grape vierge ($15 supplement)
fifth course musquée de provence roti, lima beans from the garden, pumpkin seeds, pomegranates
sixth course roasted musquée de provence squash, mushrooms duxelles, radish greens, pomegranate relish or house made pasta alla chitara, perigord black winter truffles (market price)
seventh course potatoes and peas from the garden, spring onion, jus d'onignon or 28 day dry aged prime beef , "fried rice" pearl barley, charred purple cabbage ($20 supplement)
eighth course sourdough donut hole, ololaberry preserves, chocolate sauce, creme chantilly or chefs selection of cheeses, sourdough bread made with chefs 22 year old starter ($15 supplement)
*the menu amount, tax, service and processing fee per person on the reservation will be charged onto the credit card on file. any additional purchases like wine pairings, supplements, coffee etc will billed separately after your dinner is over. you can cancel up to 48 hours of your reservation and you will get a full refund. please note that Valentines Day reservations have a different policy than our regular reservations.
*Please be aware our menu may vary in price and number of courses based on what ingredients are ripe for the picking that day.
*No dead animal products are used in the menu unless otherwise stated on the menu.
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