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Tasting Menu

 

Frisee, Duck Ham, Hazelnuts &

Aged Gouda

 

English Pea Tortellini &

Morels

 

Emperor Snapper &

Baby Artichokes

 

Roasted Quail & Spring Onion Tart

 


Skirt Steak, Braised Cheek &

Soy Bordelaise

 

Bleu de Chevre

 

Strawberries & Cream

 

   Chocolate Soufflé

 

95.

Wine Pairings Available  65. per person.

 

We kindly request the participation

of the entire table for the Tasting Menu.

Tasting Menus are served until 9:00 pm

 

 

FIRST COURSES

fish & shellfish     

 

Raw

Malpeque Oyster (pei)  3.

Kumomoto Oyster (wa)  3.

Tomales Bay Oyster (ca)  3.
 Bigeye Tuna & Horseradish  18.

Japanese Hamachi & Tuscan Melon  18. 


Cured/ Marinated

Albacore Tuna & Meyer Lemon  17.

 

Fried

Maryland Soft Shell Crab &

     Green Garlic  21.

 

meat  

 

Roasted

Quail & Wild Blueberry  16.

Pork Belly & Madras Curry  18.

 

Braised

Milk Fed Veal Breast &
      Stewed Tripe  15.

     

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FIRST COURSES

pasta

 

Rabbit Tortellini & Sage  18.

Fava Bean Mezzaluna &

      Sweet Shrimp  19.
Buckwheat Pappardelle,

      Fava Leaves & Summer Truffle  23.

Herb Tagliatelle & Duck Ragoût  18.

 

farm egg

 

Duck Egg, Duck Ham &

      Spiced Waffle  16.

Chicken Egg, Asparagus &      

       Summer Truffle  22.

 

salads

 

Mixed Lettuces & Radish  12.

Wild Arugula & Parmesan  14.

Baby Romaine & Crispy Anchovy  16.
Heirloom Watercress,
      Duck Ham & Pistachio  17.

Baby Spinach, Smoked Bacon &
      Gruyere  16.

Mâche & Baby Artichoke  18.

Endive, Pecan & Goat Cheese  17.

Baby Beet & Gorgonzola  17.

 

 

 

 

 

 

42 Day  Dry Aged Niman Ranch Ribeye 30oz  110.

49 Day Dry Aged Porterhouse 32oz  125.
Napa Valley Milk Fed Lamb & Green Figs  110.

 


 

MAIN COURSES

                                                                      

fish & shellfish   

 

Roasted

Spotted Skate & Golden Raisin  28.
Emperor Snapper & Grapes  34.

Pacific Ling Cod & Brandade  31.

Local White Sea Bass &
     Pickled Chanterelles  34.

Black Cod & Cornichon  35.

Loup de Mer & Braised  Mushrooms  34.

Scottish Salmon & Green Tomato  31.

Hawaiian Blue Prawns &
      Lemon Verbena  29.

Diver Sea Scallops &

      Vermouth Butter  32.

Braised

Alaskan Halibut & Bacon Broth  34.

 

meat

 

Roasted

Organic Farm Chicken  27.

Berkshire Rack of Pork &

      Roasted Peaches   38.

Rabbit Saddle & Bing Cherry  36.

Niman Ranch Flatiron  35.

Dry Aged New York Strip  52.

Japanese Wagyu New York Strip   25/oz.

 

Braised

Beef Short Rib & Root Vegetables  29.

Wagyu Beef Cheek & Onion Confit  33.

 

Roasted & Braised

CK Farms Lamb Saddle &
       Shoulder  52.

 

Confit

Maple Leaf Pekin Duck &
       Frog Hollow Apricots  55.

 

 

 

 


 

 





 


 

 

 

SIDE DISHES

vegetables

 

Roasted

California Green Asparagus  14.

Baby Carrots  14.
Tokyo Turnips  12.

Baby Eggplant 13.

Flowering Squash  14.


Sautéed

Sugar Snap Peas  14.

Bok Choy   12.
Baby Broccoli  13.

Shishito Peppers  12.

Swiss Chard  12.

 

Braised
English Peas & Smoked Bacon  13.

Tuscan Kale  12.
Spring Onions  13.

 

Gratin

Heirloom Tomato  13.


mushrooms

                                                    

Roasted

Baby Shitake  15.
Oyster  14.

Assorted Mushrooms  22.

 

Braised

Morels  26.

 

potatoes

 

Gnocchi  11.

Purée  12.

Fingerling  11.

Gratin  12.

 

grains & beans

 

Leek & Smoked Tomato Risotto  18.

Porcini & Oregon Bay Shrimp Risotto 22.
Artichoke &  Fried Lemon Risotto  18.

White Polenta & Cantal Cheese  14.

Rose Gold Grits & White Cheddar   14.

Rancho Gordo Butter Beans 13.



 

 

 

 

 

 

chef/owner Tom Colicchio

chef de Cuisine Matthew Accarrino

Tuesday, July 1, 2008

Private Dining Available

we support local and family farms