valentines table with rose petals, champagne glasses, and white linen napkins folded

drink specials

house-made clarified rum punch 18
spiced and white rum, curacao, lime, orgeat, clarified with milk, mint garnish

hot totty cider 15
house made fall amaro from scratch and hot apple cider

small plates

escargot vol au vant 20
escargot cooked in garlic and roasted garlic, oyster mushrooms, asparagus tips in puff pastry, watercress salad with pickled onions and pine nuts

bacon and eggs 21
slow roasted crispy pork belly, poached duck eggs, warm frisee herb salad with croutons, pickled heirloom carrots, maple glazed pepitas seeds, crispy creamer potatoes, warm bacon vinaigrette

duck confit rillette 18
mission fig preserves, whole grain dijon, grape must, cornichons, pickled onions, toasted baguette, sea salt

white asparagus bisque 15
pistachio mint pistou, green asparagus tips, calabrian chili oil

fennel crusted and seared ahi tuna salad 25
chef’s garden tangerine, grapefruit and blood orange supremes, olive tapenade, shaved fennel, julienne celeriac, watercress, brown butter aioli

yellowtail crudo 21
avocado, shaved jalapeno and green onion slaw, yuzu koshu, ponzu, micro cilantro, extra virgin olive oil

poached and charred octopus 21
saffron poached creamer potatoes, piquillo peppers, avocado, pomelo, shaved fennel, spanish chorizo, sherry vinaigrette, mojo picon

large plates

veal cheek and savoy cabbage ravioli 29
forest mushrooms, roasted garlic, english peas, tart apple and celery leaf salad, whole grain mustard and brie sauce, veal jus

wild mushroom truffle risotto 28
oyster mushroom, shitake, cremini, and king trumpet mushrooms, leeks, broccolini, parmesan, fine herbs, porcini foam, baguette

macadamia nut-crusted chilean sea bass 45
braised beluga lentils, brown butter roasted tri-color cauliflower, lemon grass coconut lobster emulsion

harissa and herb crusted pan-fried lamb medallions 37
warm white bean hummus, snap pea salad-feta watermelon radish and mint vinaigrette, sweet and spicy tomato jam rosemary focaccia

duck duo-muscovy duck breast, crispy duck confit 39
vanilla parsnip puree, brussels sprout and apple sauerkraut, honey glazed roasted carrots, huckleberry duck jus

7oz black hawk farm american wagyu flat iron steak 47
whipped yukon gold potatoes, market vegetables, bone marrow butter

4-hour slow braised boneless short ribs 33
yukon gold whipped potatoes, market vegetables, crispy shallots, horseradish crème fraiche natural jus