Birdsong

Cornbread with Walnut Butter and Caviar

A sweet-salty revelation: warm cornbread slathered with grilled walnut butter and topped with glistening caviar pearls

Cornbread & caviar

Grilled cornbread topped tableside with smoky walnut cream, brown‑butter cacao nib drizzle, and Oscietra caviar—crisp‑edged, soft‑centered, and decadently savory

Lacquered Quail à la Peking Duck

Whole quail glazed and roasted Peking-duck style, with crackling lacquered skin and succulent meat that pulls cleanly from the bone

Uni Cream Puff

Sea urchin cream puff filled with warm savory butterscotch.

Sea Urchin Cream Puff

Choux pastry filled with warm savory butterscotch and topped with Santa Barbara uni—sweet, salty, indulgent

Dry‑aged quail lacquered in hot oil and honey

Half‑bird served to eat by hand, skin glossy and crisp, meat juicy and smoky, with rich XO‑style sauce and bone broth

Lacquered Quail

Dry‑aged quail lacquered Peking‑duck style in hot oil and honey, glossy and crisp, served half‑bird to eat by hand with rich innards‑based sauce

Wood-Fired Aged Whole Duck

Dry-aged duck roasted whole over open flame, carved tableside with crackling skin and deeply concentrated flavor

Caviar Walnut Pancake

Pancake with walnut and caviar in the seasonal tasting progression.

Wild boar courses (loin & shoulder)

Brined and grilled boar loin with roasted onions and bone‑broth sauce, followed by pulled boar shoulder mixed tableside with beans, fat, and crispy onions

Creek Trout Roe with Kelp Kombu Sabayon

Pristine trout roe cradled in a silky kelp-infused sabayon — a dish that tastes like the Pacific Northwest coastline

Grilled red abalone with Parker House roll

Tender, buttery abalone charred over embers, served with smoked spinach, sunflower‑seed milk, and grilled Parker House roll topped with smoked butter and kombu

Lemon balm yogurt popsicle with olive oil jam

Bright, palate‑cleansing dessert—refreshing citrusy yogurt popsicle with olive oil jam

Hibiscus shaved ice with chamomile sorbet & Meyer lemon

Light, fragrant dessert—hibiscus shaved ice paired with chamomile sorbet and Meyer lemon sauce

Birthday ice cream sundae (DIY)

House‑made birthday cake ice cream with build‑your‑own toppings—whipped cream, cookie dough bites, marshmallows, sprinkles, cherry; nostalgic and fun

Chocolate chip cookie with pour‑over coffee

Pour‑over coffee served with a freshly baked chocolate chip cookie—crispy edges, gooey center

Savory Bite with Chives

Melon sorbet