“Red Velvet” red beet sponge cake, flourless chocolate cake, honey-buttermilk ice cream, white chocolate, shiso

18 oz. cowboy ribeye, local turnips, brussel sprouts, foraged mushrooms, red wine herb butter

Mandarin Sorbet, meyer lemon candy, thyme

Celery root chowder, smoked clams, Tempura Calamari, chervil and celery leaf

Castelfranco Rosa, blood orange, apple pie vinaigrette, candied walnuts, point reyes blue cheese crumbles

Chef’s welcoming bite

bacon & herb sous vid chicken breast, smoked butternut squash puree, kale, corn and mushroom succotash, chicken jus, kale chip

handmade tortelloni, PEI mussels, sauteed bloomsdale spinach, lemon white wine cream sauce, calabrian chili oil, bread crumb, pecorino

4 oysters on half shell, with Semillon granita & yuzu, smoked shoyu ponzu, Ora King salmon, Ahi Tuna, fermented red bean Calabrian chili, tamarind yuzu vinaigrette, fried leeks, shaved fennel, lotus root

Warm toffee bread pudding with oolong tea, crunchy toffee, burnt orange whipped cream