Protégé

Seasonal Vegetable Course

A precisely composed plate that treats a single vegetable or combination as the star — the kind of dish that reveals the kitchen's classical technique without announcing it

Caviar Service

An elegant opener that reflects the Keller-school respect for luxury ingredients, typically paired with delicate accompaniments that don't compete

Fish Course

A seasonal white fish or seafood preparation with a refined sauce — the kitchen's French training is most visible here, with classical sauce work that few Bay Area kitchens can match

Meat Main

The protein centerpiece of the tasting menu — typically a premium cut executed with the quiet confidence of a kitchen that doesn't need to oversell

Bread Service

House-made bread that arrives early and sets the tone — a small detail that fine dining kitchens of this caliber treat as seriously as any course

Dessert Course

A composed dessert that leans classical — refined plating, restrained sweetness, and technique that mirrors the savory courses