4 course $195
6 course $295
optional wine pairing $115/$175
Caviar Service
TSAR NICOULAI GOLDEN OSETRA 150
1 oz golden, buttery, rich, lean, full creamy finish unique nutty after note
TSAR NICOULAI GOLDEN RESERVE 180
1 oz unique, creamy perfection, exquisite & rare, medium to large bead, smooth buttery finish
CHEF ESNAULT CROWN JEWEL 380
1 oz large & velvety, extremely rare seasonal offering “jeweled” gold & silver flecks, creamy with clean finish
caviar service includes pomme gaufrette, toasted brioche
2 oeufs brouillés with chives
First Course
OSETRA CAVIAR
spiced panna cotta, honeynut squash, pomegranate
pumpkin seed, argan oil
Mid Course
TOMATO
farmers market tomatoes, compressed watermelon, herb gelée,
“madrilène vinaigrette”
PINK SEA BREAM
kohlrabi, asian pear, kanzuri, toasted nori, chilled cucumber broth
SUNCHOKE SOUP
braised & pickled sunchoke, celery foam, purple watercress
BLACK TRUFFLE
Soft boiled egg, spin rossa polenta, brentwood corn, australian black winter truffle
(supplement 40)
Main Course
LEGUMES DE SAISON
individually prepared raw & cooked farmer’s market vegetables
quinoa, black winter truffle
DAY BOAT SCALLOP
endive marmalade, parsnip purée, fuji apple, jus “végétal”
CRESCENT FARM DUCK
duck confit “boudin”, preserved fig, turnips, cassoulet beans, jus “gourmand”
AMERICAN WAGYU
snake river farms ribeye filet, crispy rice, matsutake mushroom, bok choy
(supplement 50)
Cheese
BLACK TRUFFLE BRIE
frisée, mâche, chive, truffle vinaigrette, toasted sourdough baguette
(supplement 24)
Dessert
CHOCOLATE
santarem chocolate mousse, raspberry, espellette pepper, spice chocolate sorbet
FIG VACHERIN
meringue, black mission sorbet, fig leave cream candied orange, fig “poèlée”
PEACH
poached peach, vanilla chantilly, pound cake, almond nougatine, lemon verbena sorbet