
Dinner Menu
Explore texture, color and of course the ultimate tastes with our menu of the season. All the ingredients are fresh and carefully selected by our chefs. Enjoy an extraordinary dinning experience.
SUSHI
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Tiger Sushi Roll19
coconut shrimp, ginger scallion crab salad, avocado, cucumber, scallion, spicy mayo, unagiWine Pairing : Guilbaud Pabiot ‘Pouilly Fume’ | 17 -
Tuna Sushi Roll19
ahi tuna, avocado, cucumber, scallion, unagiWine Pairing : Domaine Houchart Provence Rose’ | 14 -
Salmon Sushi Roll19
cold smoked salmon, avocado, shishito, cucumber, scallion, tobiko, spicy mayoWine Pairing : Troon Vineyard Druids Fluid White Blend | 13 -
Crispy Mango Sushi Roll16
umeboshi cucumber, avocado, scallion, mango salsa, vegan sriracha mayo, tenkasuWine Pairing : Schloss Gobelsburg Gruner Veltliner | 12
FIRSTS
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Oysters24
served on the half shell with accompanimentsWine Pairing : Champagne Montaudon | 23 -
Farm Board26
assorted cheeses and charcuterie, crooked tree cherry pecan bread, dried fruit and nuts, preserves or jam, mustard, picklesWine Pairing : Sommelier’s Rotating Flight | 18 -
Romaine Salad 18
baby romaine hearts, green goddess dressing, blueberry chevre, edamame relish, tenkasu, lavenderWine Pairing : Schloss Gobelsburg Gruner Veltliner | 13 -
Shrimp Pipian24
six oishii shrimp, pumpkin seed and tomato sauce, grilled sweet corn leche de tigre, frisee, green chorizo vinaigrette, cilantroWine Pairing : Domaine Houchart Rose’ | 14
MAINS
Australian Lamb Rack48
pan roasted three bone rack, apricot mostarda, panisse, ras el hanout, greek yogurt, almond and herb gremolataWine Pairing : Ridge Three Valleys Zinfandel | 21Wagyu Fillet of Beef55
6oz tenderloin fillet, morel cream, bordelaise,
seasonal pistou, olive oilWine Pairing : Chateau Le Crock St Estephe | 23Day Boat Scallops42
five pan seared scallops, braised pork belly lardon, cauliflower tuiles, salsa amarillo, citrus escabeche, radishWine Pairing : Vincent Girardin Chardonnay | 26Poke’ Nacho25
ahi tuna poke, wonton chips, mango salsa, avocado mousse,
salsa verde, scallion, unagi, sesame seeds, togarashiWine Pairing : Raventos De Nit Rose’ | 16Roasted Pork Belly28
citrus cured pork belly, ssamjang glaze, braised bok choy, yuzu pineapple, puffed rice, fresh herbsWine Pairing : Trimbach Alsace Riesling | 15The Big Mick20
7 oz. wagyu burger patty, steak rub, american cheese, iceberg lettuce, white onion, house pickles, smoky thousand island, potato bun, truffle herb potatoesWine Pairing : Ken Wright Cellars Pinot Noir | 17Impossible Burger20
4 oz. impossible foods patty, montreal style steak rub, daiya vegan cheddar, iceberg lettuce,
white onion, house pickles, vegan thousand island, vegan/gluten free bun, truffle herb potatoesWine Pairing : Ken Wright Cellars Pinot Noir | 17
DESSERTS
Chocolate Torte12
crow and moss chocolate, beet and tart cherry cream, chocolate soil, fresh berries, basil
Wine Pairing : Grahams 20 Year Tawny Port | 15Coconut Panna Cotta10
toasted coconut, carrot curd, candied gingerWine Pairing : M Lawerence Detroit | 10
SIDES
Fingerling Potatoes6
truffle, herbs
Brussel Sprouts10
duck fat, apple cider caramel
Bok Choy10
beef fat, soy, puffed rice
Romaine9
baby romaine, green goddess, edamame relish, tenkasu
Please notify your server of any allergies and/or dietary restrictions.
Consuming undercooked meats may increase your risk of foodborne illness.