Chef’s Nightly Dégustation

A Composition of Diver Scallops

green and white asparagus, mild chorizo,

sausalito spring watercress, lemon vinaigrette

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Grilled Filet of Caribbean Cobia

willey farms spinach, honshemiji mushrooms, sauce colbert

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Sautéed Breast of Paine Farms Squab
english peas, applewood smoked bacon,

spring onion “soubise,” toasted caraway, squab jus

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Pan Seared Loin of Eden Valley Kurobuta Pork

melted brussels sprouts, gala apple relish, tellicherry peppercorn sauce

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Petit Sorbet

strawberry rhubarb sorbet, lemon gelée, lemon jus

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Manjari Chocolate Jewel

chocolate mousse, basil honey,
blackberry cream gelée, sweet cream sherbet

~ $100 ~