Commis

Egg Course

A slow-cooked or soft-prepared egg that has been a menu anchor for years — deceptively simple plating that showcases Syhabout's classical technique and restraint

Seasonal Seafood Course

Rotating preparations of Dungeness crab, spot prawns, or Pacific fish — the raw and cured seafood courses tend to be among the menu's most celebrated passages

Main Protein Course

A precisely cooked meat or duck preparation that anchors the savory arc — the kitchen's classical French training shows most clearly here in the sauce work

Dessert Sequence

A multi-part dessert passage that transitions from savory-adjacent to sweet — restrained in sugar, technically polished, and calibrated to close the meal cleanly