A celebration of seasonal ingredients and classical technique, reimagined for the modern palate.
Nine courses — $185 per person
Wine pairing available — $95 per person
Kumamoto oyster, champagne mignonette, caviar
Yellowtail, citrus, fresno chili, micro shiso
Fig compote, toasted brioche, fleur de sel
Meyer lemon, basil, olive oil
Butter-poached, saffron risotto, pea tendrils
A5 Japanese wagyu, truffle pomme purée, bordelaise
Three cheeses, honeycomb, candied walnuts
Valrhona chocolate, crème anglaise, gold leaf
Chef's selection of sweet endings
Curated dishes available individually
Yellowtail, citrus, fresno chili, micro shiso
Fig compote, toasted brioche, fleur de sel
East Coast selection, mignonette, cocktail sauce
Basil oil, aged balsamic, microgreens
Cauliflower purée, golden raisins, brown butter
Confit leg, farro, citrus gastrique
Truffle pomme purée, seasonal vegetables
Butter-poached lobster, saffron, pea tendrils
Herb crust, ratatouille, rosemary jus
Valrhona chocolate, crème anglaise, gold leaf
Meyer lemon curd, Italian meringue, berries
Madagascar vanilla, caramelized sugar
Chef's selection, fresh fruit, tuile
Our sommelier has curated an extensive wine list featuring both classic and contemporary selections from premier vineyards.
Ask your server for our complete wine and beverage menu.