Mijoté

Dungeness crab salad with fennel & apple

A bright, seafood‑forward starter combining sweet crab with crisp fennel and apple

Scallop, Costata Romanesco, Cardamom

A refreshing first course of layered scallops with cucumber and nectarine, finished with a cardamom cream and horseradish zing

Maitake, Hazelnut, Clove

Slow‑roasted maitake mushroom soaking up a rich clove‑cream or harissa‑butter sauce, perfect for wiping up with bread

Torched yellowtail with turnip & pear

Delicately torched yellowtail balanced by crisp turnip and sweet pear

Chicken, Kale, Elderberry

Crunchy‑skinned roasted chicken with pluot purée, capers, and elderberry jus poured tableside

Chilled cauliflower soup amuse

A light, refreshing amuse of chilled cauliflower soup

Strawberry, rose, and oolong dessert

A floral dessert of strawberry and rose ice cream with oolong notes and a crisp tuille

Slow‑roasted maitake mushroom with hazelnut and clove

Earthy maitake mushrooms with nutty, spiced sauce—rich and saucy

Add‑on roasted lobster with saffron beurre blanc

A luxurious supplemental course of lobster in saffron beurre blanc

Cheese of the day (add‑on)

A daily‑selected cheese course as a supplemental option

Slow‑roasted chicken with kale and elderberry jus

Crispy‑skinned chicken with bright kale and elderberry jus poured tableside

Duck leg confit

Sharing‑size duck leg confit, noted by one guest as a little dry and salty

Roasted Beef with Green Puree

Roasted Salmon

Lamb loin

Asparagus ice cream

Asparagus with white shrimp

Sweetbread

Yellowtail salad

Octopus