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Sample Menus
Vin Vivant
Asparagus & Lardon
Charred Spring Asparagus, 32 Month Comté Custard, Guanciale & Pea ShootsPommes Dauphines
Roasted Garlic, Amchoor Aïoli & Fines HerbesRillettes de Canard
Pickled Ramps, Kalamata Olive & Sourdough"Pan Bagnat"
Ahi Crudo, Niçoise Carmel, Bagna Cauda & AjitamaCarrots & Bok Choy
Lemongrass, Black Cardamom, Coconut, Fresh Basil & MintMiso & Spring Greens
Citrus, Kampot Pepper, Frisée & HoneyBanana Fritter
Black Sesame, Walnuts & Lemon CreamTASTING MENU
Fort Bragg Uni
Pomme Maxim, Trout Roe & Garlic ChipsDungeness Crab Agnolotti
Sorrel & Makrut Lime- Curry EmulsionBlack Cod
Shiro Dashi, Confit Fennel & Chive OilPork Belly "à la garrigue"
Creamed Collard Greens & Sauce Marchand de VinDijonnaise
Crème Pâtissière & Persian Black LimeWith The Seasons
Hamachi Crudo
Napa Cabbage Kimchi, Late Winter Citrus, Taro Root & Black Garlic SoubiseVelouté of Green Garlic
Confit Hedgehog Mushrooms, Leek Fondue & Aleppo ChiliRoasted Rack of Spring Lamb
Cipollini Onions, Pea Tendrils & Guanciale JusCinnamon Semifreddo
Yellow Cardamom & Candied Meyer Lemonbottom of page