Saison

Uni toast (supplemental)

Rich, creamy sea urchin on toast—luxurious and indulgent

Charred Cabbage

Cabbage cooked over the wood-fired hearth, a recurring smoky highlight

Geoduck caviar course

Complex, balanced caviar paired with geoduck—elevated and memorable

Hearth-Cooked Trout

Whole trout finished over coals with a crackly crisp-skin strip

Amberjack served two ways

Amberjack served cold in lettuce wraps and as collar—tender, flavorful, unforgettable

13-Course Tasting Menu

The full Saison experience: ember-driven plates with curated wine pairings

Guinea hen with truffle brioche

Gamey guinea hen paired with buttery truffle‑scented brioche—earthy and refined

Antelope with grits and pastrami

Tender antelope cuts with deep flavor, paired with upscale southern grits and pastrami

Duck‑liver stroopwafel

Savory‑sweet duck liver in stroopwafel form—textural contrast, rich flavor

Truffle brioche croissant

Luxurious croissant infused with black truffle aroma—aromatic and decadent

Desserts (e.g., chocolate with buckwheat, financier)

Rich, inventive sweets—chocolate‑buckwheat and delicate financiers close the meal beautifully

Herbal Consommé

Seared Meat with Greens