HOUSE-MILLED & ENHANCEMENTS
- RED FIFE SOURDOUGH (VG)
- Whipped Butter, Maldon Sea Salt
- Salmon Rillettes, Pickled Shallot, Capers, Lemon
- Chicken Liver Pate, Honeycomb, Port Gelée
- Traditional French Bordier Butter Maldon Sea Salt Flake
CAVIAR & RAW BAR
- KRISTAL – Creamy, Buttery, Jade Colour
- Traditional Accoutrements: Chives, Crème Fraiche, Egg Whites and Yolks Served with Herb Blinis
- OSCIETRE-Marine Flavours, A Lot of Body, Amber Colour
- Traditional Accoutrements: Chives, Crème Fraiche, Egg Whites and Yolks Served with Herb Blinis
- CHILLED PACIFIC SHIGOKU OYSTERS (GF)
- Ginger-Shallot Mignonette Citrus-Tomato Sauce
- TUNA CRUDO (GF)
- Mango Vinaigrette, Yuzu Kolho Chili, Baby Radishes
- KANPACHI SASHIMI (GF)
- Japanese Cucumber, Pickled Tokyo Turnips, Shish Oil, Myoga Ginger
- PRIME BEEF CARPACCIO
- Truffle Aioli, Parmesan Reggiano, Wild Arugula, Crispy Capers, Provençale EVOO
LIGHT STARTERS & PASTAS
- RED SALANOVA GARDEN SALAD
- Red Wine Vinaigrette, Shallots, Fine Herbs, Beet Baguette Crostini
- LITTLE GEM AND ENDIVE CAESAR SALAD
- Herb Croutons, Mimolette Cheese, Calabrian Chilli Vinaigrette
- WHITE ASPARAGUS SALAD
- Champagne Vinaigrette, Roasted Baby Beets, Fine Herb Salad, Pickle Ramps
- SPRING RHUBARB AND BURRATA SALAD
- Gaviota Strawberries, Baby Frisbee, Upland Cress, EVOO
- CRISPY BABY ARTICHOKES AND SQUASH BLOSSOMS
- Parsley, Lemon Aioli, Capers, Calabrian Chili Oil
- GRILLED OCOPUS
- Roasted Fennel, Preserved Lemon, Tomato Pomodoro, Basil Oil
- MAINE DIVER SCALLOPS (GF)
- Sunchoke, Almond-Beurre Blanc, Chives
- SIZZLING BOUCHOT MUSSELS
- Hope Ranch Santa Barbara, White Wine, Herbs, Béarnaise Sauce, Toasted Baguette
- SPRING ENGLISH PEA AGNOLOTTI
- Garden Mint, Herb, Pistou, Mascarpone Filling
- HOUSEMADE BUCATINI MAINE LOBSTER AND CHANTERELLE PASTA
- Heirloom Cherry Tomatoes, Basil, Garlic, Sun Dried Tomato, Arugula
- MEZZI RIGATONI AND SLOW BRAISED LAMB RAGOUT
- Sonoma Lamb, Parsley, Chili, Garlic, Parmesan Reggiano
ENTRÉES
- SPINACH AND VEGETABLE LASAGNA
- Arugula Pesto, Sautéed Kale, Asparagus and Zucchini
- SNAKE RIVER FARMS KURABUTA PORK CHOP
- Maple-Apricot Gastrique, Slow Braised Cannellini Beans, Tuscan Kale
- “BUTCHERS BUTTER” STEAK
- 8 oz American Wagyu Ribeye Cap, Arugula, Parmesan Reggiano, Salsa Rossa
- ORA KING SALMON
- Marinated Lentils and Quinoa, Sun-Dried Tomato, Chermoula Sauce
- BRANZINO (GF)
- Sautéed Patty Pan Squash, Garlic, Chili Flakes, Green Olive Salsa Verde
- COLORADO LAMB CHOPS
- Provençale Herb Mint Sauce, Confit Shallot
- MAINE LOBSTER FRITES
- Half or Whole, Sauce Américaine, Frites
- HALF JIDORI CHICKEN (GF)
- Braised Swiss Chard, Herb Crouton, Thyme Natural Jus
LARGE FORMAT TO SHARE
- BONE IN RIB-EYE (GF)
- Cipollini Onions, Peppercorn and Béarnaise Sauce
- STEAK AND LOBSTER “SUPERIOR”
- 8 oz Petit Filet Mignon, One Whole Lobster, Sauce Américaine, Peppercorn and Béarnaise, House Frites
- SALT-BAKED MEDITERRANEAN SEA BASS
- Herb Vinaigrette, Grilled Lemon, Roasted Carrots and Braised Chard
LOCAL SEASONAL HARVEST VEGETABLES
- YUKON POTATO GRATIN
- Black Truffle, Brioche Bread Crumbs, Parsley
- RED QUINOA AND BELUGA LENTILS
- Sun-dried Tomatoes, Charmoula Dressing, Saffron
- SPRING JUMBO ASPARAGUS
- Argumato Lemon Oil, Toasted Pistachios, Dried Oregano Sourdough Crumbs
- WEISER FARM CARROTS
- Whipped Labneh, Wildflower Honey, Mint and Dill
- BROCCOLINI (GF)
- Garlic, Chilli Flake Sauce, Anchovy, Parsley “Bagna Cauda”
- Add Osetra Caviar
- ALMOND OAK GRILLED SNOW PEAS
- Fiore Di Sardo Cheese, Garden Mint, Rosemary Herb Oil
(V) Vegan, (VG) Vegetarian, (GF) Gluten-Free
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.