First Courses

SPICED GINGER CARROT SOUP
chives, créme freiche
8

LIVING LIMESTONE LETTUCE
maytag blue cheese, candied pecans, meyer lemon dressing
8

HEIRLOOM TOMATO SALAD
yellow watermelon, cucumber, shallot vinaigrette
14

CEASAR
brioche croutons, fried capers, shaved parmesan
8

PAN SEARED FOIE GRAS
braised mission figs, micro intensity greens
21

LOBSTER RAVIOLI
madras curry cream, florina peppers
16

SNAPPER TARTARE
grilled asparagus, roasted red pepper jus, jalapeno pesto
14

Second Courses

ALASKAN HALIBUT
sautéed squash, compound butter, grand marnier reduction
32

JIDORI CHICKEN
garlic, steamed spinach, lemon buerre blanc
28

PAN SEARED MAIN DIVER SCALLOPS
saffron risotto, bilbao chorizo
30

KUROBUTA PORK TENDERLOIN
baked apple, wild mushroom sauce
36

NEW ZEALAND RACK OF LAMB
currant couscous, haricot verts, violet mustard
36

GRILLED FILET MIGNON
potato gratin, artichoke tapanade, black pepper demi glaze
37

NEW YORK STEAK BONE IN
polenta, asparagus, black truffle béarnaíse
38