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Atelier Crenn
This is a multi‑course tasting menu experience. Dishes change seasonally.
Onion‑soup variation
Abalone with mustard seeds or cabbage
Brioche / cultured butter
Onion tartlet & broth with caviar
Kir Breton sphere
Oysters / grilled abalone
A poetic take on onion soup, often caramelized and intensely flavored in a delicate tartlet or broth
A delicate seafood course showcasing Monterey Bay abalone paired with mustard seeds or braised cabbage
House‑made brioche served with cultured butter from local dairies, a comforting interlude
Steamed crab with squid‑ink crescent moon bread
A subtly briny steamed crab topped with a squid‑ink pain de mie shaped like a perfect crescent moon—visually poetic and texturally delicate
A deconstructed onion soup—tartlet with caramelized onions, cheese sauce and caviar, paired with a rich onion broth—intensely savory and umami‑rich
A delicate white‑chocolate or cocoa‑butter globe that bursts with apple‑juice or Kir Breton flavors, evoking childhood memories
Shrimp or scallop with geometric radish and carrot
A scallop (or shrimp) adorned with radish and carrot slices arranged in a pinwheel—whimsical, precise, and visually striking
Sea‑fresh oysters and grilled abalone showcasing delicate seafood with refined preparation
Oyster with Thai basil and coconut
Herbaceous, briny and nutty waves of flavor in a beautifully balanced bite
Steamed king crab with mandarin, avocado, squid‑ink pain de mie & caviar
Lightly steamed king crab with citrusy mandarin, creamy avocado, squid‑ink bread and caviar—balanced, elegant seafood flavors
Scallop with carrots, radish & carrot jus
Seared scallop with multiple carrot preparations and radish, finished with a sweet, citrus‑tinged carrot jus—fresh textures and layered flavors
Dry‑aged black cod
Rich, buttery black cod prepared with precision and depth
Petits fours and chocolate selection
An array of petit fours and chocolates—ranging from dragées to pralines with inventive flavors like honey‑chamomile or oolong chocolate
Tomato, melon, truffle
A spring‑like composition of tomato, melon and truffle with refreshing and earthy notes
Beets & leche de tigre
Vibrant beets paired with tangy leche de tigre for a refreshing, vegetal bite
Beet preparations
Inventive beet courses—often dehydrated, rehydrated or shaped—that showcase earthy sweetness and visual artistry
Abalone with kohlrabi rounds
Abalone served with rounds of kohlrabi—elegant but noted by some as forgettable in flavor
Passion pina‑colada cupcake
One‑bite dessert—tropical, creamy, and playful, often cited as a standout pastry moment
Amuse-Bouche Plate
Abalone With Crispy Fin And Mushrooms
Margarita
Mochi
Tomato strawberry sandwich
Birthday cake
Geoduck with persillade and prawn
Based on 764 reviews
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