Appetizers

Plumed Horse Reserve Caviar – 95 oz

SEARED SEA SCALLOPS — 32

confit tomatoes, aged balsamic, preserved truffle

BACON WRAPPED QUAIL — 26

comte cheese, endives, walnut vinaigrette

BLUE HUBBARD SQUASH SOUP — 22

quince & leek marmalade

CHILLED LOBSTER SALAD — 34

thumbelina carrots, mango, vadouvan aioli,

Black Pepper & Parmesan Souffle – 28

dungeness crab & uni

BRUSSELS SPROUTS – 24

fingerling potato, sunchoke, greek yogurt, seed crumble

Entrees

BEEF TENDERLOIN – 62

broccoli spigarello, black garlic, roasted watermelon radish

substitute Japanese A5 Wagyu – 138

BUTTERNUT SQUASH TAMALE – 52

chanterelle mushroom, squash flan, chia seed soubise

SOUTH TEXAS ANTELOPE – 68

puffed wild rice, pickled blueberry, smoked sweet potato

ROAST DUCK BREAST – 56

dino kale, preserved summer cherries, black trumpet duxelle

BLACK COD – 58

crisp shiitake mushrooms, spinach puree, ginger jus

DESSERT

CHOCOLATE DIPPED WINE CAKE – 18

grape mousse, grape gelee

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 Dumol Chardonnay – 28
2018 Brocard Chablis 1er Cru – 24
2014 Rocca Fiano d’Avellino – 18
2018 Reverdy Sancerre – 22
2018 Grunhaus Kabinett Riesling – 22

RED WINE

2006 Kathryn Kennedy Cabernet – 32
2013 Keenan Mernet – 42
2014 Rhys Pinot Noir – 32
2013 Rinaldi Barbaresco – 28

BEER

Clown Shoes Galactica Double IPA – 15
Unibroue La Fin Du Monde Triple Ale – 15
Russian River She’s So Italian Kettle Sour Ale – 15
Hitachino Nest White Ale  750ml – 22

COCKTAILS

Barrel Aged Old Fashioned – 24

Classic Margarita over ice-16

Classic Martini – 18
Cucumber Vodka Tonic – 15

WATER

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