Chef Tasting Menu
Snack
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Stuffed Squash Blossom
Ricotta, herbs, truffle honey
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Ceviche
Scallops, shrimp, bass, pineapple, cucumber, radish, avocado, chili, tapioca pearl crisp
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Steak Tartare
Caviar, cured egg yolk, celery root puree, herbs
Dinner
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Baby Beets & Citrus
Avocado, honey yogurt, basil, mint, shiso, savory granola crumble
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Pan Seared Diver Scallops
Potato espuma, bacon, onion, spinach, truffle-mushroom puree
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Smoked Duck Breast
Crispy rye crepe, pear, soft herbs salad, pickled chili & shallot, red wine jus
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Texas Wagyu Hanger Steak
Potato pavé, creamed spinach, smoked bone marrow jus
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Brulee Fig
Fig leaf ice cream, crème fraîche whipped cream, torched meringue, honeycomb, shiso
Tasting menu 130 per guest, wine pairing 65
Not including beverages or tax. 20% gratuity will be added subject to change based on seasonality and availability
Executive Chef/Owner Michael Reed
Executive Sous Chef Nelson Coreas
Boss Lady/Owner Kwini Reed
Warning: Certain foods and beverages sold or served here can expose you to chemicals including acrylamide in many fried or baked foods, and mercury in fish, which are known to the state of California to cause cancer and birth defects or other reproductive harm. For more information go to www.p65warnings.ca.gov/restaurant
Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Drinking distilled