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Chef's Menu

Chef's Menu list

Steamed bamboo shoot and shiitake mushroom chawanmushi

 

Dressed King crab, avocado and cucumber, basil purée, paddle fish caviar

 

Pressed foie gras with fresh black truffle, braeburn apple, toasted brioche

 

Tiger prawn ravioli, creamy fennel purée, light lobster bisque

 

Top sirloin and confit shoulder of Sonoma lamb, glazed pearl onions, rosemary jus

or

Braised Kobe beef short rib, baby winter vegetables, horse radish pomme purée

Menu Prestige list continued

Cara cara orange three ways, cinnamon ice cream and rose water sabayon

 
Chocolate cream savarin with malted milk emulsion and salted caramel ice cream

Seven courses $85.00 Wine Pairing $65.00 Grand Pairing $100.00

Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.