Our Menu

with trout caviar and crème Fraiche

with aioli

Blue Pool or Disco Hama on the half shell with champagne mignonette

Castelvetrano, Nicoise and Picholine

with white cheddar, gruyere and smoked paprika

Idiazabal, Cana de Cabra and Seastack with almonds and quince

with buttermilk and roasted red pepper fritters

with garlic croutons and Grana Padano

with glass noodles, peppers, carrots and cashew sambal sauce

with crostini, pickled red onions, rhubarb and cornichons

with smoked jalapeño, coconut, aromatics and mint

with wild white shrimp, local fish, Manila clams, Dungeness crab, calamari and blue mussels

with golden beets, Lion's Mane mushrooms, grilled asparagus and pickled ginger vinaigrette

with arugula spaetzle, porcinis, Brazilian broccoli, sugar snaps, and toasted pecan butter

with a morel mushroom, chard and sweet onion tart with boysenberry port jus

with Kerala potato curry, spinach and mint chutney

with chocolate sauce and candied hazelnuts

Callebaut Belgian Chocolate

with lavender and honey

with sugar cookies

with Cointreau and chantilly