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.

About
  • Our signature experience featuring 4-Course Tasting Menu for $65 per person All bites plus "choice of" first and next courses, and all desserts; $45 wine pairings, $55 elevated wine pairings
Sample Menu
  • BITES (enjoy all)
  • Agedashi Tofu Oyster Mushroom, Jicama Kimchi
  • Baked Oyster 'Rockefeller'
  • **1 oz Petrossian Caviar 'Chips & Dip' | **$55 supplement
  • Har Gow Shrimp, Carrot
  • Steam Bun Kurobuta Pork Belly, hai mi
  • FIRST (choice of)
  • Spring Garlic Agnolotti Spring Peas, Asparagus, Tumeric Broth
  • Diver Scallop Crab Rice, Furikake, Shellfish Emulsion
  • NEXT (choice of)
  • Swordfish Seafood 'Andouilli,' Billi Bi, Favetta Toast
  • Duck Breast Hunter's Style Sausage, Carrot, Brown Butter Jus
  • **Snake River Farms Wagyu Black Truffle Mille Feuille, Cipollini | **$15 supplement
  • DESSERTS (enjoy all)
  • Hot Banana Cake Cocoa
  • Beignets "Coffee & Donuts"
  • German Chocolate Bombe Coconut

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

Download a PDF Sample Menu

  • Baked Oyster 13 "Rockefeller"
  • Agedashi Tofu 11 Oyster Mushroom, Jicama Kimchi
  • 1 oz Petrossian Caviar 55 "Chips & Dip"
  • Snake River Farms Wagyu 48 Black Truffle Mille Feuille, Cipollini
  • Diver Scallops 17 Crab Rice, Furikake, Shellfish Emulsion
  • Dessert 12 per person Chef's Selections

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

Download a PDF Sample Menu

  • 1-YEAR BIRTHDAY CELEBRATION! SELECT MARCH DATES ONLY. SEE RESY FOR SELECT WEEKEND AVAILABILITY. 6-Courses for $95 at Chef's Counter, Wine Pairings $55
SAMPLE CHEF'S COUNTER MENU
  • Bites Steam Bun, Agadeshi Tofu, Baked Oyster, and Har Gow
  • Diver Scallop Crab Rice, Furikake, Shellfish Emulsion
  • Spring Garlic Agnolotti Spring Peas, Asparagus, Turmeric Broth
  • Swordfish Seafood ‘Andouille’, Billi Bi, Favetta Toast
  • Duck Breast Hunter’s Style Sausage, Carrot, Brown Butter Jus
  • Desserts Hot Banana Cake, Beignets and German Chocolate Bombe

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

  • – See Chef's Table page for details. For parties of 6-14; Advance reservations required. Book via Resy.
  • SAMPLE "COMMON" MENU
  • Asparagus Salad - Burrata Cheese, Radishes, Black Truffle Vinaigrette
  • Sweet Pea Agnolotti – Hen of the Wood Mushrooms, Fava Beans, Spring Onions
  • Grilled Dry Aged Beef Tenderloin – Baby Artichokes, Black Garlic, Sauce Bordelaise
  • Bitter Sweet Chocolate Crémeux – Burnt Sorghum Ice Cream, Local Strawberries
  • – Inquire about your custom experience for up to 20 guests
  • SAMPLE "WILD" MENU
  • Anson Mill Farro Verde Arancini – Preserved Meyer Lemon Aioli
  • 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

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

By the Glass
  • SPARKLING
  • Castellroig 13 “Rosat” Brut Rosé MV, Penedés, Spain
  • Ruppert-Leroy 29 Blanc de Noirs, “Les Cognaux” Brut Nature, France, 2014
  • Raumland, “Traubensecco Weiss - Alkoholfrei” 14 Germany, MV, Zero Proof
  • WHITE
  • Schoss Gobelsburg, “Schlosskellerei” 14 Dry Riesling, Kamptal, Austria, 2018
  • Guy Allion, “Mazelles” 15 Sauvignon Blanc, Touraine, Loire Valley, France, 2018
  • Perrin 12 “Reserve”, Viognier/Grenache Blanc Blend, 2016 Rhone Valley, France
  • Sandhi 16 Chardonnay, Santa Barbara, California, 2017
  • Boony Doon, “Verjus de Cigare” 11 Grenache Blanc Blend | Santa Barbara, California, 2014, Zero Proof
  • ROSÉ
  • Fondréche 15 Cinsault, Grenache & Syrah, Rhone Valley, France, 2018
  • Wolffer, “Petite Rosé Verjus” 12 Pinot Menuier, North Fork, New York, Zero Proof
  • RED
  • La Gerla, “Poggio gli Angeli” 14 Sangiovese, Tuscany, Italy, 2016
  • Chateau Truquet, “St Emilion” 18 Merlot/Cabernet Frane, Bordeaux, France, 2012
  • Pesquera, “Dehesa la Granja” 16 Tempranillo, Castilla y Leon, Spain, 2011
  • D&R, “Familiar” 15 Mouvedre, California, 2018
Sparkling
  • Pierre Gimonnet 68 "Cuis 1er Cru" Blanc de Blanc | Half Bottle
  • Rene Geoffroy 85 "Rosé de Saignee", Champagne, Franc, MV | Half Bottle/375mL
  • Bollinger 125 “Special Cuvee”, MV Champagne, France
  • Delamotte 65 “Le Mesnil”, MV Champagne, France | Half Bottle/375mL
  • Georges Remy 130 2014 Blanc de Blanc "Les Muits" 1er Cru Tauxieres, France
  • Ruppert-Leroy 125 2014 Blanc de Noirs, "Les Cognaux" Brut Nature, France
White
  • CHARDONNAY
  • Patrick Piuze 92 “Chapelle”, 2017 Chablis, France
  • Francois Carillon 65 Bourgone Blanc, Burgundy, France, 2015
  • Francois Carillon 125 Puligny-Montrachet, Burgundy, France, 2016
  • Benjamin Leroux 99 “Saint Romain Sous Le Chateau”, 2014 Burgundy, France
  • JM Brocard 70 “Sainte Claire”, 2017 Chablis, France
  • Domaine Roulot, “Bourgogne Blanc” 135 Burgundy, France, 2016
  • Jean Noel Gagnard, “Maltroie” 175 Chassagne-Montrachet, Burgundy, France, 2001
  • Sandhi 68 Chardonnay, 2017 Santa Barbara, California
  • Paul Hobbs 70 “Crossbarn”, 2016 Sonoma Coast, California
  • Matthiasson 85 “Linda Vista Vineyard”, 2017 Sonoma Coast, California
  • Wind Gap 62 “James Berry Vineyard”, 2012 Paso Robles, California
  • Kistler 152 “Les Noisetiers”, 2016 Sonoma Mountain, California
  • Mayacamas, “Mount Veeder” 110 Napa, California, 2016
  • Mayacamas, “Mount Veeder” 145 Napa, California, 2002
  • JK Carriere 78 "Lucidite", 2015 Willamette, Oregon
  • Evening Land 149 “La Source – Seven Springs Vineyard”, 2015 Eola-Amity Hills, Oregon
  • SAUVIGNON BLANC & CHENIN BLANC
  • Guy Allion, "Mazelles" 78 Sauvignon Blanc, Sancerre, France, 2017
  • Kivelstadt 70 “The Family Secret” Sauvignon Blanc, 2017 Spring Ranch, California
  • Paul Cherrier 78 Sauvignon Blanc, 2017 Sancerre, France
  • Bernard Fouquet 48 “Cuvee Silex”, Chenin Blanc, 2017 Vouvray, France
  • Francois Chidaine, "Les Bournais Sec" 68 Chenin Blanc, Mountlouis, France, 2017
  • Pax Wine Cellars, "Buddha's Dharma Vineyards" 73 Chenin Blanc, North Coast, California, 2015
  • Frenzy Sauvignon Blanc, 2018 Marlborough, New Zealand
  • OTHER WHITES
  • Tastomer 73 "Vandenburg", Riesling, 2015 Santa Barbara, California
  • Donnhoff 68 Riesling, 2017 Nahe, Germany
  • Perrin 48 “Reserve”, Viognier/Grenache Blanc Blend, 2016 Rhone Valley, France
  • Terre Rouge 58 "Fiddletown", Vigonier, 2016 Sierra Foothills, California
  • Bruna Grimaldi 70 “Langhe”, Arneis, 2017 Piedmont, Italy
  • i Clivi 78 "Brazan", Friulano, 2014 Collio, Italy
  • Skouras 58 Moscofilero, 2017 Peloponnese, Greece
Red
  • PINOT NOIR
  • Regis Bouvier 80 “Les Longeroies”, 2015 Marsannay, Burgundy, France
  • Michael Magnien 95 Morey-Saint-Denis, 2014 Burgundy, France
  • Albert Bichot 60 “Vieilles Vignes”, 2016 Burgundy, France
  • Francois Gaunoux 149 "Clos des Chenes", 2011 Volnay, Burgundy, France
  • Federic Mugnier 199 "Clos des Marechale", Niuts St George, 2018 Burgundy, France
  • Dupeuble Gamay, 2018 Beaujolias, France
  • Lapierre 55 "Raisins Gaulouis", Gamay, 2018 Beaujolais, France
  • Hirsch 125 “San Andreas Fault”, 2016 Sonoma, California
  • Peay 99 2016 Sonoma, California
  • Salem Wine Co 68 2016 Eola-Amity Hills, Oregon
  • Shea 110 “Shea Vineyard”, 2014 Willamette Valley, Oregon
  • Gary Ferrell 88 2016 Pinot Noir, Russian River Valley, California
  • Rivers-Marie 105 2017 Sonoma, California
  • JK Carriere 89 "Vespaidae", 2015 Willamette Valley, Oregon
  • Eyrie Vineyards 170 "Original Vines", 2015 Willamette Valley, Oregon
  • Brooks 95 "Janus", 2015 Willamette Valley, Oregon
  • RHONE STYLE REDS
  • Pic Saint Loup 48 "Tour de Pierres", Syrah/Grenache/Mourvedre Blend, Languedoc, France 2016
  • JL Chave 78 “Offerus”, Syrah, 2016 St Joseph, Rhone Valley, France
  • Julien Cecillon 99 "Babylone", Syrah 2016, St Joseph, France
  • Alian Graillot 85 Syrah, Croze Hermitage, France, 2016
  • Vincent Paris 110 "Granit 60", Syrah, Cornas, France, 2017
  • Piedrasassi 65 Syrah 2017 Santa Barbara, California
  • Enfield "La Femme Sauvage" 78 Syrah, California, 2016
  • Terre Rouge 58 "Tete a Tete" Grenache/Syrah/Mourvedre, Sierra Foothills, California, 2012
  • Gramercy Cellars 85 Syrah, Columbia Valley, Washington 2014
  • CABERNET & BORDEAUX BLENDS
  • Hall 95 2015 Napa Valley, California
  • Haut Brion 199 “La Tour”, 2002 Pessac-Leognan, Bordeaux, France
  • Chateau de Bellevue 79 “Lussac”, 2012 Saint-Emilion, Bordeaux, France
  • Chateau Potensac 110 2002 Medoc, Bordeaux, France
  • Chateau Truquet 65 2012 St Emillion, Bordeaux, France
  • Freemark Abbey 125 2015 Napa Valley, California
  • Chateau d'Epire 55 "Clos de la Cerisaie", 2018 Cabernet Franc, Anjour, Loire Valley, France
  • Easton 110 2015 Shenandoah Valley, California
  • Darioush 135 "Caravan", 2014 Napa Valley, California
  • Mayacamas 150 "Mount Veeder, 2014 Napa Valley, California
  • Corison 150 2015 Napa Valley, California
  • Hedges 135 "Three Vineyards", 2003 Red Mountain, Washington
  • Gran Passione 45 "Apassimento", 2018 Merlot/Corvina, Veneto, Italy
  • MWC 52 2017 Cabernet Sauvignon, Victoria, Australia
  • ITALIAN & SPANISH REDS
  • GD Vajra 78 “Superiore” Barbera d’Alba, 2015 Piedmont, Italy
  • Cvne 68 “Vina Real” Tempranillo, 2016 Rioja, Spain
  • La Rioja Alta 97 “Ardanza Reserve - Seleccion Especial” Tempranillo, 2010 Rioja, Spain
  • Lopez de Heredia 89 “Vina Bosconia Reserva”, 2006 Tempranillo, Rioja, Spain
  • Eelsina 99 "Rancia Vineyard, Chianti Classico", 2016 Sangiovese, Tuscany, Italy
  • Casanuova Delle Cerbaie 105 "Brunello di Montalcino", 2008 Sangiovese, Tuscany, Italy

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

Download a PDF Sample Menu

WILD
  • The Trespasser 15 Gin, Quince, Apple Brandy
  • The Plumed Serpent 13 Tequila, Pama, Lime, Chili, Cilantro
  • How Beastly the Bourgeois Is 14 Vodka, Passion Fruit, Mint, Lime
COMMON
  • Ramona 13 Grapefruit Italian Wine Spritz
  • Bramble Smash 14 Vodka, Preserved Berries, Citrus
  • Our Manhattan 16 Rye, Sweet Vermouth, Blended Bitters, Smoke
DRY
  • Brooklyn Calling 13 Barrel Aged Lapsang Souchong, Proteau Ludlow, Housemade ‘Zero Proof’ Bitters
  • Plucked 11 Pomegranate-Hibiscus Infusion, Lime, Chili, Cilantro
  • Curious Elixir “No. 1” 12 Curious Elixir’s Zero-Proof Negroni

*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
  • 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

Wednesday and Thursday, 5-6:30 PM
  • Select Small Bites $5
  • Select Wines $8

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