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Wolfsbane
This is a tasting menu experience. Dishes change seasonally.
Onion petal snack
Seasonal Tasting Menu
Wine Pairing
Sunflower
Dried Wagyu Jerky
Cod skin with whipped brandade and trout roe
A delicate blanched onion blossom with black garlic, showcasing playful technique and umami depth
A multi-course journey through California's finest produce, showcasing Chef Blease's technique-forward cooking that strips dishes to their essential, extraordinary elements
A curated flight of natural wines from cutting-edge contemporary winemakers, selected to complement each tasting course
Artichoke heart crafted to resemble a sunflower, with toasted seed butter and poppy seeds—playful and visually striking
An a la carte bar exclusive — intensely savory dried wagyu that packs umami into every thin, cured slice
Crispy cod skin topped with whipped cod brandade and trout roe—textural contrast and briny richness
Early Girl Tomato Focaccia with Black Garlic
Another bar-only item — fluffy focaccia topped with sweet Early Girl tomatoes and deeply caramelized black garlic
Shellfish course
A trio of chilled oyster, Manila clam ceviche, and wild mussel escabeche—bright, complex, and elegant
Cabbage with house buttermilk and sea urchin bottarga
Tender cabbage in house‑made buttermilk topped with uni bottarga and dill—rich, creamy, and a nod to Lord Stanley’s legacy
Signature Cocktails by Carlos Cabral
Reinterpreted classics with nuanced flavor combinations that evolve alongside the meal, featuring bourbon and whiskey prominently
Striped bass with verjus braissage and celery root
Striped bass in a silky verjus‑braised celery‑root sauce with subtle vanilla notes—balanced and refined
Shredded Cabbage Salad
Sorbet
Fresh Pasta With Shaved Cheese
Caviar
Based on 19 reviews
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