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with mustard oil marinated cauliflower florettes
sweet and sour vegetable stir-fry with spiced thai chili sauce and coconut sorbet
spiced apple cider braised kurobuta pork belly, served with herbed apple sauce & sweet tart cranberry gastrique
hearts of romaine, oven roasted roma tomato, shaved asiago cheese, crispy oyster "croutons"
tartare with a miso-soy emulsion olive oil poached with tapenade carpaccio with tomato, lemon zest and fried capers blackened with avocado mousse and ginger tobikko
served with caramelized shallots, white truffle honey, dried blueberries, herbed crepe and a port reduction
on a pool of sauce mornay with a petite a arugula and granny smith apple salad
greens tossed with grapefruit supremes, shaved pecorino romano and a walnut-date vinaigrette
paired with complementing accompaniments
served rare with spiced baby bok choy, sticky "forbidden black rice" and a tangy red bell pepper-miso emulsion
coffee encrusted loin with a saute of baby artichokes, lamb tenderloin and watercress with a garlic confit-potato pave, and minted lamb jus
over sunchoke-leek mousseline, minted spring peas, shallot and fennel with a bacon jus
with crispy "popcorn sweetbreads" over a pool of truffled butternut squash, topped with roasted cultivated oregon mushrooms, foie gras bordelaise
seared local red snapper, manilla clams, P.E.I. black mussels, local shrimp, braised baby octopus, tomato and fennel with a rich saffron fume
served with a saute of fingerling potatoes, crab meat and asparagus, on a rich vanilla-asparagus puree and sauce hollandaise
encrusted in juniper and fennel with silky parsnip-goat cheese mousseline, sauteed earthy-sweet baby root vegetables on a vanilla-golden raisin blend with antelope jus
with a ginger-mint vinaigrette and taro root crisps 2006, casamaro, blanco rueda
with a fennel-pear mousseline and sweet potato puree 2005, ochoa, yiura and chardonna, navarra
accented with crunchy bacon powder 2005, antano, tempranillo, rioja
over a rich garlic fondue with fiddlehead ferns and pearl onions and a red wine vinaigrette 2005, lelia, garnacha, carinena
a small seasonal ocean room treat
honey tuille stuffed with goat cheese fondant and roasted vanilla and cinnamon plums, lemon milk sherbet and walnut spice cookie fernando de castilla, sherry, pedro ximenez, jerez