Our Menus

Executive Chef Orlando Pagán creates custom menus daily, for an ever-evolving, always uncommon, dining experience. The following are recent examples, giving a small taste of what may be in store.

  • Order A La Carte or 4-course Tasting Menu. See Small Bites menu for snacks. Tasting Menu is "choice of" for each course; $65 per person / $30 wine pairings, $50 elevated wine pairings
First Course
  • Spade and Clover Farm Roasted Carrots, Kimchi, Silken Tofu, Vadouvan 14 Pairs with Bruna Grimaldi, “Langhe”, Arneis, 2017 Piedmont
  • Diver Scallop Crudo, Local Strawberries, Hearts of Palm, Coconut-Lemongrass 16 Pairs with Gueguen, Pinot Noir Rosé, 2017 Burgundy
Pasta
  • Foie Gras “Pastrami” Cappelletti, Daikon Radish, Pickled Chives Flowers 18 Pairs with Peay, Pinot Noir, 2016 Sonoma Coast
  • Sweet Pea Agnolotti, Morel Mushrooms, Garlic Scape, Scallions 15 Pairs with Pax Wine Cellars, “Buddha’s Dharma Vineyard”, Chenin Blanc, 2015 North Coast
Entrée
  • Golden Tilefish, Salt Baked Kohlrabi, Snap Peas, Green Garlic-Blanquette 32 Pairs with Matthiasson, “Linda Vista Vineyard”, Chardonnay, 2017 Oak Knoll, Napa
  • Slow Roasted Spring Lamb Loin, Merguez Sausage, Artichoke Barigoule, Red Chermoula 32 Pairs with JL Chave, “Offerus”, Syrah, 2015 St Joseph, Rhone Valley
Dessert
  • Strawberry Shortcake Roulade, Brown Butter, Creme Fraiche Ice Cream, Yuzu Espuma 12 Pairs with Marenco, “Pineto”, 2017 Brachetto d'Acqui, Italy
  • Dark Chocolate Cremeux, Hazelnut, Juniper Berry, Chantilly Cream 12 Pairs with Niepoort, “10 year Tawny”, Porto

*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness

  • See Dinner menu tab for A la Carte and Tasting Menus
  • Roasted Carrots 11 Burrata Cheese, Vadouvan
  • Royal Red Prawns 11 Green Garlic, Radishes
  • Seared Diver Scallop 11 Alliums, Farro Verde
  • Asparagus 11 Country Ham, Chermoula
  • Grilled Local Oysters 11 Spring Onion Relish, Kumquats
  • Dry Aged Rib Eye “Yakitori” 11 Scallions, Fermented Carrots

*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness

  • – 5-Courses; $85 pp + $45 optional Wine Pairings
  • SAMPLE MENU 1 –
  • Chawanmushi – Shiitake, Preserved Sea Vegetables, Smoked Trout Roe
  • Ricotta Cavatelli – Morel Mushrooms, Green Garlic, Fava Beans
  • “Peking Duck” Style Baked Quail – Ansons Mill Farro Verde, Spring Onions, Pea Tendrils
  • 30 Days Aged NY Strip – Early Spring Vegetables Tart,Pickled Ramps, XO Sauce
  • Hazelnut Praline – Black Walnuts, Satsuma Orange
  • SAMPLE MENU 3 –
  • Spring Vegetables Crudite – Green Garlic Dip, Toasted Seeds
  • Aged Beef Tartare – Black Truffles, Egg Yolk Gel, Sesame Crackers
  • Spring Peas Agnolotti – Smoked Butter, Oxtail, Fava Beans
  • “Surf & Turf” Maine Lobster Raviolo – 30 Days Aged Rib Eye Cap, Early Spring Vegetables
  • Salted Caramel Opera Cake – Raspberry, Almonds, Caramelized White Chocolate Sorbet
  • – Inquire about your custom experience for up to 18 guests
  • SAMPLE MENU 2 –
  • Baked Salute Oyster – Green Garlic, Bento’s Bacon, Black Garlic
  • Kombu Curre King Mackerel – Caviar, Watermelon Radish, Sea Beans
  • Foie Gras and Green Garlic Stuffed Quail – Farro Verde, Spring Peas, Vadouvan
  • Aged Duck Breast – Local Strawberry Relish, Swiss Chard, Alliums
  • Dark Chocolate Souffle –
  • SAMPLE MENU 4 –
  • Yellowfin Tartare – Smoked Trout Roe, Avocado
  • Pickled Royal Red Prawns – Hearts of Palm, Avocado, Preserved Meyer Lemon
  • Wagyu Beef Shabu-Shabu – Sea Lettuces, Maitake Mushrooms, Green Onions
  • Butter Poached Wreckfish – Morel Mushrooms, Local Asparagus, Pickled Ramps
  • Preserved Meyer Lemon Mousse – White Chocolate Ganache, Pickled Green Strawberry

*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness

By the Glass
  • SPARKLING
  • Castellroig 12 “Rosat” Brut Rosé MV, Penedés, Spain
  • Col Vetorez 16 “Valdobbiadene Prosecco Superiore”, MV Veneto, Italy
  • Bollinger 29 “Special Cuvee”, MV Champagne, France
  • WHITE
  • Markus Huber 13 “Traisental Terrassen”, Gruner Veltliner, 2017 Kamptal, Austria
  • Kivelstadt 15 “The Family Secret” Sauvignon Blanc, 2017 Spring Ranch, California
  • JM Brocard 17 “Sainte Claire” Chardonnay, 2017 Chablis, France
  • Perrin 12 “Reserve”, Viognier/Grenache Blanc Blend, 2016 Rhone Valley, France
  • Sandhi 16 Chardonnay, 2015 Santa Barbara, California
  • ROSÉ
  • Gueguen 14 Pinot Noir Rosé, 2017 Burgundy, France
  • RED
  • Albert Bichot 14 “Vieilles Vignes” Pinot Noir, 2016 Burgundy, France
  • St Cosme 12 Grenache Blend, 2016 Cotes du Rhone, France
  • Rocca di Castagnoli 15 “Chianti Classico” Sangiovese, 2015 Tuscany, Italy
  • Cvne 16 “Vina Real” Tempranillo, 2016 Rioja, Spain
  • Marietta 18 “Family Series”, Cabernet Sauvignon, 2015 North Coast, California
Sparkling
  • Castellroig 48 “Rosat” Brut Rosé MV, Penedés, Spain
  • Col Vetorez 68 “Valdobbiadene Prosecco Superiore”, MV Veneto, Italy
  • Bollinger 125 “Special Cuvee”, MV Champagne, France
  • Delamotte 65 “Le Mesnil”, MV Champagne, France – Half Bottle/375mL
  • Billecart-Salmon 95 “Brut Rosé”, MV Champagne, France – Half Bottle/375mL
White
  • CHARDONNAY
  • JM Brocard 70 “Sainte Claire”, 2017 Chablis, France
  • Patrick Piuze 92 “Chapelle”, 2017 Chablis, France
  • Benjamin Leroux 110 “Saint Romain Sous Le Chateau”, 2014 Burgundy, France
  • Sandhi 68 Chardonnay, 2015 Santa Barbara, California
  • Paul Hobbs 75 “Crossbarn”, 2016 Sonoma Coast, California
  • Matthiasson 130 “Michael Mara Vineyard”, 2014 Sonoma Coast, California
  • Wind Gap 90 “James Berry Vineyard”, 2012 Paso Robles, California
  • Francois Carillon 145 2016 Puligny-Montrachet, Burgundy, France
  • Kistler 165 “Les Noisetiers”, 2016 Sonoma Mountain, California
  • Evening Land 149 “La Source – Seven Springs Vineyard”, 2015 Eola-Amity Hills, Oregon
  • SAUVIGNON BLANC & CHENIN BLANC
  • Kivelstadt 75 “The Family Secret” Sauvignon Blanc, 2017 Spring Ranch, California
  • Paul Cherrier 75 Sauvignon Blanc, 2017 Sancerre, France
  • Cloudy Bay 78 Sauvignon Blanc, 2018 Marlborough, New Zealand
  • Bernard Fouquet 48 “Cuvee Silex”, Chenin Blanc, 2016 Vouvray, France
  • Pax Wine Cellars 68 “Buddha’s Dharma Vineyard”, Chenin Blanc, 2015 North Coast, California
  • OTHER WHITES
  • Markus Huber 56 “Traisental Terrassen”, Gruner Veltliner, 2017 Kamptal, Austria
  • Donnhoff 68 Riesling, 2017 Nahe, Germany
  • Perrin 48 “Reserve”, Viognier/Grenache Blanc Blend, 2016 Rhone Valley, France
  • Bruna Grimaldi 75 “Langhe”, Arneis, 2017 Piedmont, Italy
  • Skouras 60 “Salto”, Moscofilero, 2017 Peloponnese, Greece
Red
  • PINOT NOIR
  • Albert Bichot 60 “Vieilles Vignes”, 2016 Burgundy, France
  • JF Mugnier 225 “Clos de la Marechale”, 2016 Nuits Saint George, Burgundy, France
  • Regis Bouvier 89 “Les Longeroies”, 2015 Marsannay, Burgundy, France
  • Hirsch 155 “San Andreas Fault”, 2016 Sonoma, California
  • Peay 99 “Pomarium”, 2016 Sonoma, California
  • Tyler 130 “Old Vine”, 2015 Bien Nacido, California
  • Seasmoke 225 “Ten”, 2016 Santa Rita Hills, California
  • Salem Wine Co 72 2016 Eola-Amity Hills, Oregon
  • Shea 110 “Shea Vineyard”, 2014 Willamette Valley, Oregon
  • Gary Ferrell 96 2016 Pinot Noir, Russian River Valley, California
  • RHONE STYLE REDS
  • St Cosme 48 Grenache Blend, 2015 Cotes du Rhone, France
  • JL Chave 85 “Offerus”, Syrah, 2015 St Joseph, Rhone Valley, France
  • Piedrasassi 75 Syrah 2017 Santa Barbara, California
  • Zaca Mesa 55 Syrah 2015 Santa Ynez, California
  • CABERNET & BORDEAUX BLENDS
  • Marietta 78 “Family Series”, 2015 North Coast, California
  • Hall 110 2015 Napa Valley, California
  • Haut Brion 215 “La Tour”, 2002 Pessac-Leognan, Bordeaux, France
  • Chateau de Bellevue 79 “Lussac”, 2012 Saint-Emilion, Bordeaux, France
  • Elizabeth Spencer 98 2015 Napa Valley, California
  • Chateau Potensac 110 2002 Medoc, Bordeaux, France
  • Chateau Citran 87 1998 Haut Medoc, Bordeaux, France
  • Freemark Abbey 146 2015 Napa Valley, California
  • ITALIAN & SPANISH REDS
  • Rocca di Castagnoli 64 “Chianti Classico” Sangiovese, 2015 Tuscany, Italy
  • GD Vajra 92 “Superiore” Barbera d’Alba, 2015 Piedmont, Italy
  • Cvnew 68 “Vina Real” Tempranillo, 2016 Rioja, Spain
  • La Rioja Alta 150 “Gran Reserva” Tempranillo, 2009 Rioja, Spain
  • Lopez de Heredia 110 “Vina Bosconia Reserva”, 2006 Tempranillo, Rioja, Spain

*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness

Cocktails
  • WILD
  • Lady Chatterly’s Lover 12 Champagne, Strawberry, Crème de Fraise, lemon twist
  • The Plumed Serpent 13 Tequila, Pomegranate Liquor, Lime, Cilantro, Habañero
  • How Beastly the Bourgeois Is 15 Vodka, Passion Fruit, Chili Simple, Mint, Lime
  • Kangaroo 14 Hendrick’s Gin, Lavender, Lime, Spicy Citrus Foam, Burlesque Bitters
  • COMMON
  • Last Word 14 Gin, Green Chartreuse, Maraschino, lime
  • Reserve Old Fashioned 18 Whiskey, Angostura, Demerara, Stamped Ice
  • Gin & Juice 13 Gin, Grapefruit, Pamplemousse Syrup, Yellow Chartreuse
  • Our Manhattan 15 Rye, Sweet Vermouth, Blended Bitters, Smoke

*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness

BY THE BOTTLE
  • Revelry Gullah Cream Ale 8
  • Freehouse Green Door IPA 8
  • Westbrook White Thai 8
  • Holy City Chucktown Brow 8
  • Coast Dead Arm Pale Ale 8
  • Clausthaler (NA) 8

*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness