Eat

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— Entrées —

Modern dishes that capture the flavors of the season

Garden

— Sautéed Swiss Chard —
garlic, balsamic reduction
$7

— Hen of the Woods —
shallots, thyme, black pepper
$8

— Roasted Romanesco —
onion, sage, pecorino romano
$9

Sea

— Omakase —
16 pieces of Chef’s choice
$110

— Crab Ravioli —
garlic, white wine, basil, parsley, ricotta
$22

— Wood-Fired Sea Bream —
artichoke, capers, rosemary, thyme
$25

Land

— Fried Quail —
paprika, turmeric, black pepper, ginger
$18

— Escargot —
garlic, shallots, parsley, black pepper
$19

— Lamb Stew —
roma tomatoes, cannellini beans, onion
$21

Tasting Menu $60
(wine pairing an additional $10)

Executive Chef Naomi Rhee

Handmade daily, exclusively in-house

— Gateau Chocolate —
Gluten-free chocolate cake
$24

— Comte Cheesecake —
Chef’s specialty cheesecake, using 18-month-aged Comte cheese
$10

— Chocolate Malt Cake —
pretzel, peanut brittle, caramel
$11

— Bananarama —
aged rum, chocolate liqueur, waffle
$8

— Moscato Puff —
raspberry cream, hibiscus drizzle
$11

Pastry Chef Rian Booker