MARCH PRIX FIXE MENU
COURSE ONE | AMUSE BOUCHE
- Chef John's Choiceyou won't be disappointed!
COURSE TWO | CHOICE
- ORGANIC BEET CARPACCIOwith creamy chevre | Marcona almonds | blood orange segments | mache greens | champagne vinaigrette
- CEVICHEwith scallops | rock shrimp | roasted corn | cucumber | fire-roasted tomatoes | red bell pepper | citrus | cilantro | plantain chips | avocado mousse
- WAYGU CARPACCIOwith arugula | capers | gherkins | shaved heart of palm | shaved parmesan reggiano | fresh lemon | white truffle aioli
COURSE THREE | ENTREE OPTION
- CAST IRON CHILEAN SEABASS$85with smoked butternut squash | fire-roasted tomato | beluga lentils | charred broccolini | seasonal mushroom | Meyer lemon beurre blanc
- MAINE DIVER SCALLOPS$75with roasted sweet corn puree | smoked trout roe | seasonal mushroom | candied bacon | charred broccolini | crispy lotus root | vanilla beurre blanc
- IBERICO PORK TENDERLOIN$75with caramelized heart of palm & leek puree | freekeh | seasonal mushrooms | butternut squash | romenesco | Pedro Ximenez reduction | bacon-onion jam
- CASCADE CREEK DOMESTIC LAMP CHOPS$85with parsnip puree | adobo spice | glazed carrots | fregola sarda | seasonal mushrooms | fire-roasted corn | smoked tomato jus | charred broccolini
- NIMAN RANCH USDA PRIME FILET MIGNON$856 oz portion with parsnip puree | seasonal mushrooms | grilled asparagus | herb potato rose | crispy shallots | Bordelaise sauce
- SNAKE RIVER FARMS GOLD WAYGU RIBEYE$9510 oz portion with with parsnip puree | seasonal mushrooms | grilled asparagus | herb potato rose | crispy shallots | Bordelaise sauce
ADD-ONS
Indulge even more with these gorgeous supplements to your entree selection
- JUMBO LUMP CRAB CAKES$20
- SAUTEED ROCK SHRIMP$20
- FOIE GRAS$20
COURSE FOUR | DESSERT
- WARM CHURROSwith vanilla gelato