Slow roasted tomato sauce, polenta croutons, parmesan cheese, basil.
Stewed cherries, Scottish shortbread, candied Marcona almonds.
Celery root puree, braised bacon lardons, pickled granny smith apple.
Butter poached lobster tail, truffle risotto, crispy onions.
Maple glazed butternut squash, granny smith apples, toasted pepitas.
Greek yogurt, kumquats, pistachio granola, white balsamic vinaigrette.
Parmesan cheese Frisco, garlic croutons, lemon zest.
Honey crisp apples, dried apricots, goat cheese, toasted hazelnuts.
Potato puree, glazed root vegetables, red wine demi-glace.
Chickpea Panisse, olive pepper relish, romesco sauce, lamb jus.
Yukon potato cake, bloomsdale spinach, crispy fried onion rings, beef jus.
Roasted pee wee potatoes, artichokes, lacinato kale, truffle chicken jus.
Beluga lentils, shaved fennel salad citrus herb beurre blanc.
Smoked gouda, crispy prosciutto.
Chili glaze, cilantro.
Shallot white wine glaze.
Creme fraiche, chives.
Elote style, jalpeno aioli, queso fresco.
For 2. lobster, king crab, gulf shrimp, oysters, clams, Penn cove mussels.
Chef's daily selection, jk mignonette, gin cocktail sauce.
Gin cocktail sauce.
Soy chili vinaigrette, pickled Fresno chilies, cilantro.
8 ounces Santa Carota beef, roasted tomatoes on the vine, bearnaise sauce.
12 ounces Santa Carota beef, glazed maitake mushrooms, shishito peppers.
For 2. 32 ounces, bearnaise sauce.
Celery root puree, braised bacon lardons, pickled granny smith apple viognier, chateau de campuget.
Parmesan cheese frico, garlic croutons, lemon zest chardonnay, domaine vocoret fills, chablis.
Potato puree, glazed root vegetables, red wine demi-glace cabernet sauvignon, Jordan, alexander valley.
