LOCAL BURRATA MARINATED 18

WITH SALSA VERDE, CRISPY GARLIC

AND LEMON

SWEET CORN & GARGANELLI PASTA 22
WITH SUMMER SQUASH, BLACK TRUFFLE
AND SPRING ONIONS

WILD MOREL MUSHROOM RAGOUT 18
WITH ASPARAGUS, BACON
AND CRISPY PANISSE

PRIGORD TRUFFLE RISOTTO
WITH MADEIRA, FINE HERBS 40
AND ROBIOLA

SIDES
CAULIFLOWER, ROASTED 12
ARTICHOKE, BARIGOULE 12
POTATO, PUREE 12
PASTA VONGOLE 22
RAZOR AND LITTLENECK CLAMS
WITH BOTTARGA AND CRIPSY GARLIC


SOFT SHELL CRAB A LA PLANCHA 18
WITH BURRATA, BASIL AND PANZANELLA


WILD ALASKAN HALIBUT ROASTED 29
WITH ARUGULA, HEIRLOOM TOMATOES AND
GARDEN CASSOULET


LOBSTER & CRAB POACHED 38
WITH SCALLOP DUMPLINGS, SPRING ONIONS
AND PASTIS

YOUNG CHICKEN ROASTED 19
WITH POLENTA, ORANGE AND SPRING
VEGETABLE FRICASSE

LAMB LOIN SLOW ROASTED 27
WITH HAKUREI TURNIPS, ROMAINE
AND SAUCE MADEIRA

SHORT RIB GRILLED 29
WITH JERUSALEM ARTICHOKE,
MEYER LEMON AND BRUSSELS SPROUTS

14oz NIEMAN RANCH WAGYU STRIP GRILLED
WITH POTATO PURE, BLACK PEPPER
BORDELAISE 52


Consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of food-borne illness.