The Menu

Spanish octopus, crispy fingerlings, chorizo vinaigrette, smoked paprika aioli, micro cilantro

A5 Wagyu, truffle aioli, shaved Parmesan, arugula, caper berries, lemon oil

Creamy burrata, black truffle honey, grilled sourdough, heirloom tomato, basil oil

Sushi-grade ahi, avocado mousse, sesame-ginger dressing, wonton crisps, tobiko

Maine lobster, sherry cream, chive oil, micro greens, house croutons

Dry-aged 28 days, charred over white oak, compound herb butter, roasted marrow, watercress

Center-cut tenderloin, peppercorn demi-glace, truffle mashed potato, grilled asparagus

Mediterranean sea bass, lemon caper relish, herb salad, olive oil crushed potatoes

Double-cut, brined 24 hours, apple mostarda, roasted root vegetables, sage jus

Wild Alaskan halibut, saffron risotto, beurre blanc, roasted fennel, dill oil

Moulard duck, cherry gastrique, sweet potato puree, charred Brussels sprouts, pecan crumble

72-hour braise, creamy polenta, gremolata, red wine reduction, root vegetables

Arborio rice, porcini, chanterelle, truffle oil, Parmesan crisp, chive oil

Hand-cut, truffle oil, Parmesan, fresh herbs, garlic aioli

Open-flame charred, chili flake, lemon zest, toasted almonds

Three-cheese blend, smoked Gouda, herb breadcrumb, white oak essence

Baby spinach, nutmeg bechamel, crispy shallots

Molten center, oak-smoked ganache, vanilla bean ice cream, cocoa soil

Caramelized pecans, bourbon caramel, brown butter ice cream, sea salt

Classic vanilla custard, torched sugar crust, seasonal berries, tuile

Smoked bourbon, demerara, charred orange peel, Angostura bitters, oak-smoked ice sphere

Oak-barrel-aged rye, sweet vermouth, bitters, luxardo cherry, orange twist

Mezcal, fresh grapefruit, lime, agave, smoked salt rim, soda

Aperol, prosecco, St-Germain, blood orange, rosemary sprig, soda

Ketel One, fresh espresso, Kahlua, vanilla bean, three coffee beans

Napa Valley — Blackcurrant, cedar, supple tannins. Perfect with our ribeye.

Willamette Valley — Cherry, earth, velvet finish. Beautiful with duck.

Carneros — Tropical fruit, butter, toasted oak. Pairs with halibut.

Loire Valley — Crisp citrus, mineral, flinty. Ideal with burrata.

Provence — Pale, delicate, peach blossom and strawberry. Refreshing starter.