Chef’s Tasting Menu

    • Tasting Menu 225
    • Wine Pairing 148
    • n.a. Pairing 118
  • Seasonal Canapes
    • Smoked TROUT CHOUQUETTE, AHI TUNA CIGAR, BEEF TARTARE & GREEN GODDESS, GUAVA & GOAT CHEESE PASTELITO
  • heirloom carrot salad
    • yogurt curd, carrot top pesto, buttermilk sauce
      2019 Hubert Meyer “Winzenberg” Grand Cru Pinot Gris, Alsace
  • black pepper and parmesan souffle
    • uni & dungeness crab fondue
      2020 willemswilllems “kabinet” Riesling, oberemmel altenberg, Saar, Germany
  • RED SNAPPER
    • GULF SHRIMP, MORREL MUSHROOM, WATERCRESS
      2021 Domaine de pavillion de chavannes, cote de brouilly, cru beaujolais
  • ROAST SQUAB
    • RADICCHIO, BEET, PRESERVED CHERRY
      2022 copian Pinot noir, sonoma coast
  • MASAMI RANCH COULOTTE
    • ARROWHEAD CABBAGE, CHARRED SCALLION, GREEN GARLIC
      or
      JAPANESE A5 MIYAZAKI STRIPLOIN (Supplement 85-)
      2017 gandona, “encosta” cabernet sauvignon, pritchard hill, napa valley
  • BUTTERMILK PANNA COTTA
    • BROKAW KIWI, MATCHA, HONEY
  • s’mores
    • chocolate cremeux, graham cracker semifreddo, toasted mallow
      2020 nieport “”lbv” porto, duoro
Plated Food

Four-course Prix-fixe

    • Four Course Menu 128
  • ***CAVIAR SERVICE Supplement 148/oz
    • Warm Blinis & Traditional Accompaniments
  • Course 1
  • ASSORTMENT OF CANAPÉS
    • Smoked trout chouquette, ahi tuna cigar, beef tartare & green goddess, guava & goat cheese pastelito
  • Course 2 – choice of
  • WEST COAST OYSTERS, ½ dozen
    • Rhubarb Mignonette, Smoked Cocktail Sauce
  • yellowfin tuna tartare
    • Heirloom melon, thai basil, crispy shallot
  • BLACK PEPPER & PARMESAN SOUFFLE
    • Uni & Dungeness Crab Fondue
    • ***”Souffle Royale” -Supplement 35
  • BEEF CHEEK RAGU
    • House-made Pappardelle, Stracciatella, Breadcrumbs
  • MUSHROOM CAMPANELLE
    • Mascarpone, Parmesan, Crème Fraîche
  • LITTLE GEM SALAD
    • Heart of Palm, Gremolata, Citrus Vinaigrette
  • Course 3 – Choice
  • red snapper
    • guld shrimp, morel mushroom, watercress
  • kurobuta PORK
    • Manila clams, chinese long bean, lemongrass, brown butter
  • chicken milanese
    • brown butter roasted apple, pomegrante, peppercress, delicata squash
  • masami ranch coulotte
    • charred scallion, arrowhead cabbage, fermented green garlic
    • *A5 Miyazaki Wagyu- Supplement – 85
  • ON THE SIDE ~ 15 ea
    • POMMES PAILLASSON
    • CREAMED SPINACH & LEEKS
    • TEMPURA MAITAKE MUSHROOMS
  • Course 4 – choice of
  • Classic lemon tart
    • Chantilly cream, citrus supremes, citrus gel
  • s’mores
    • chocolate cremeux, graham cracker semifreddo, toasted mallow
  • black sesame passion
    • black sesame ganache, passion fruit cremeux, meringue shards
  • caramel apple souffle
    • vanilla anglaise, candied peanut crumble, salted caramel
  • SELECTION OF ARTISAN CHEESE
    • Seasonal Fruit and Preserves
Plumed Horse Food

Wines By The Glass

  • Champagne
    • NV ruelle-pertois “cuvee de reserve” Brut – 32
    • NV GRAND MORAINE BRUT, WILLAMETTE VALLEY-36
  • White Wine
    • 2022 senses “charles Heintz” Chardonnay – 28
    • 2022 bernard defaix “cote de lechet” 1er cru Chablis – 26
    • 2014 Rocca di Principe Fiano di Avellino – 18
    • 2022 Thierry Marlin Cherriere, SANCERRE – 22
    • 2022 Loewen “Herrenberg” Kabinett Riesling – 22
  • Red Wine
    • 2020 Mario Bazan “Rama” CABERNET SAUVIGNON – 32
    • 2017 GANDONA ESTATE “ENCOSTA” CABERNET SAUVIGNON – 44
    • 2022 Shafer “td9” Cabernet Sauvignon – 52
    • 2022 copain, Pinot Noir – 32
    • 2021 Aston estate, Pinot Noir – 38
    • 2018 Ferretti Brunello di Montalcino – 28
    • 2018 La Suerte de arrayan garnacha – 28
  • Cocktails
    • Allegory – 24
      barrel-aged old fashioned, orange, luxardo
    • louder than words – 24
      awayuki strawberry gin, thai basil, tomato brandy, aperitf, lemon, sea salt
    • pROJECT G – 24 (GLOBAL COMPETITION FINALIST)
      nO.3 LONDON DRY GN INFUSED WITH COCONUT OIL, aCIDIFIED LIME OLEO SACCHARUM, PERSIAN LIME OLIVE OIL
    • Fleur de Lis – 23
      Belvedere Vodka, Chamomile, cocchi americano, italicus, peach bitters, champagne
    • Per my last email – 24
    • clarified Milk Punch, days to make, a lot of ingredients, just order it, it’s awesome
    • pink is the new black – 24
    • pink peppercorn infused fortaleza, grapefruit oleo, boomsma, triplum, carbonated
    • Plumed horse signature manhattan – 30
    • ph single barrel select whistle pig, carpano antica, house bitters
    • Dead Poets Society- 30
    • Highland Park 12,15, & Barrel stength, Amaro Abano, Bennedictine, Contratto,
    • Split decisions- 23
    • auvua cachaca, Passion fruit, banana cordial, coconilla, pusser’s navy strnegth
    • beets by len -25
    • agua magica capon mezcal, roasted beet juice, piloncillo, lime, fig bitters
    • blood oath – 24
    • Michter’s barrel strength rye, amaro montenegro, blood orange, rosemary, lemon
    • sundress season – 24
    • Marie duffau armagnac, pine nuts, sunchoke, black lemon,
    • barrel aged negroni – 28
    • 4+ months in barrel, coffee infused, Botanist gin, carpano antica, campari
    • Omakase – 30
    • Nikka Coffey Gin, Luxardo bitter bianco, Noilly prat, lillet blanc, wasabi, nori, ginger
    • King’s Guard – 23
    • Svol Aquavit, giffard orgeat, orange flower water, blackstrap bitters
    • Ph signature martini – 50 (two serves)
    • choice of jean marc xo vodka or no.3 london dry gin, served tableside, substitutions are politely declined
    • Show Pony – 350
    • Louis Xiii cognac, whistle pig boss hog ix, carpano antica, benedictine, bitters
Rack of wine