Chef’s Tasting Menu

Basil Panna Cotta

gooseberry, toybox tomato, atomic graphs
2018 Georg Breuer “Sauvage” Riesling Trocken, Rheingau

Marcona Almond Tarte

Knoll Farm figs, prosciutto, ricotta, watercress
2018 Tenuta Santa Maria Soave, Lepia DOCG

Black Pepper & Parmesan Souffle

uni & dungeness crab fondue
2019 Domaine Pinson “Mont-de-Milieu” 1er Cru Chablis

Day Boat Scallop

chanterelle muschroom, Brokaw avocado, fava bean
2018 Hirsch “San Andreas” Pinot Noir, Sonoma Coast

Roast Duck Breast

Frog Hollow peach, parsnip, quinoa-hazelnut crumble
2016 Bodegas Artazu “Pasos de San Martin” Garnacha, Navarra

A5 Wagyu NY Sirloin

corn huitlacoche, red miso, haricorts vert
2018 Aia Vecchia “Sor Ugo” Bolgheri Superiore

MT. TAM CHEESE

pistachip microcake, strawberry, candied pistachio
2001 Chateau Guiraud 1er Cru Sauternes

BLUEBERRY MOUSSE

coconut “pudding”, crème Chantilly, lime
2014 Nieport Late Bottle Vintage Porto, Duoro

Tasting Menu 195-
Wine Pairing 125-

Appetizers

PLUMED HORSE RESERVE CAVIAR – 95 oz

PACIFIC KUMAMOTO OYSTERS (12) – 49

yuzu mignonette, smoked cocktail sauce

SPADE & PLOW – 24

heirloom tomato, purslane, cucumber

WARM LOBSTER SALAD – 36

porcini mushrooms, fingerling potatoes, Banyui’s vinaigrette

BLACK PEPPER & PARMESAN SOUFFLE – 32

dungeness crab & uni fondue

DAY BOAT SCALLOPS – 30

chanterelle mushrooms, toybox tomatoes, fava beans

CORN TORTELLINI – 26

toasted corn, fermented black garlic, cured egg yolk

Entrees

PAN-ROASTED LAMB LOIN – 65

summer squash, Jimmy Nardello peppers, lamb jus

BEEF TENDERLOIN – 62

corn huitlacoche, red miso, haricorts vert

substitute Japanese A5 Wagyu – 138

WILD ALASKAN HALIBUT – 48

maitake mushroom, semolina gnocchi, tarragon oil

BACON WRAPPED HERITAGE CHICKEN – 45

chickpea, roasted tomato, black olive, preserved lemon

SIDES

TRUFFLE POTATO PUREE – 15
CREAM SPINACH & LEEKS – 15
WHITE TRUFFLE OIL FRENCH FRIES – 15

DESSERT

CHOCOLATE FONDANT – 15

spiced dulce foam, sesame tuille

BLUEBERRY MOUSSE – 15

coconut “pudding”, creme Chantilly lime

LIBATIONS

all wines served by the glass

CHAMPAGNE

2008 Joseph Perrier “Brut” – 32
NV Francois Lecompte Rose – 36
NV Canard Duchene Demi-Sec – 28

WHITE WINE

2016 Paul Hobbs Russian River Chardonnay – 28
2019 Domaine barat Chablis “Vallons” – 24
2014 Rocca Fiano di Avellino – 18
2018 Jean-Marie Reverdy Sancerre – 22
2018 Maximin Grunhaus Herrenberg Riesling – 22

RED WINE

2018 Aia Vecchia Cabernet Bolgheri Superiore – 38
2013 Larkmead Cabernet – 22
2018 Hirsch “San Andreas” Pinot Noir – 32
2015 Samuel Smith “Sauvage” Syrah – 24
2015 La Ca Nova Barbaresco – 24

BEER

St. Bernardus Abt 12 Belgain Abbey Ale – 15
Hitachino Nest White Ale  720ml – 24
Russian River Blind Pig IPA – 15
Chimay Peres Trappistes Ale – 15
Delerium Temens Tripel Ale – 15

COCKTAILS

Sfumato – 24
white whiskey, clear vermouth, bitter bianco
Allegory- 24
barrel aged old fashioned, orange, luxardo cherry
Alla Prima – 18
cucumber vodka, grapefruit, blackberry, lemon, basil foam
Chiaroscuro – 16
tequila, mezcal, grapefruit, rosemary, agave, lime
Triptychs – 22
thyme infused gin, strawberry, Campari, Carpano Antica

WATER

Voss Sparkling 800ml – 9
Voss Still 800ml – 9