RESERVE
RESERVE

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

  • Tiger Sushi Roll19

    coconut shrimp, ginger scallion crab salad, avocado, cucumber, scallion, spicy mayo, unagi
    Wine Pairing : Guilbaud Pabiot ‘Pouilly Fume’ | 17

  • Tuna Sushi Roll19

    ahi tuna, avocado, cucumber, scallion, unagi
    Wine Pairing : Domaine Houchart Provence Rose’ | 14

  • Salmon Sushi Roll19

    cold smoked salmon, avocado, shishito, cucumber, scallion, tobiko, spicy mayo
    Wine Pairing : Troon Vineyard Druids Fluid White Blend | 13

  • Crispy Mango Sushi Roll16

    umeboshi cucumber, avocado, scallion, mango salsa, vegan sriracha mayo, tenkasu
    Wine Pairing : Schloss Gobelsburg Gruner Veltliner | 12
FIRSTS

  • Oysters24

    served on the half shell with accompaniments
    Wine Pairing : Champagne Montaudon | 23

  • Farm Board26

    assorted cheeses and charcuterie, crooked tree cherry pecan bread, dried fruit and nuts, preserves or jam, mustard, pickles
    Wine Pairing : Sommelier’s Rotating Flight | 18

  • Romaine Salad 18

    baby romaine hearts, green goddess dressing, blueberry chevre, edamame relish, tenkasu, lavender
    Wine 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, cilantro
    Wine 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 gremolata
    Wine Pairing : Ridge Three Valleys Zinfandel | 21

  • Wagyu Fillet of Beef55

    6oz tenderloin fillet, morel cream, bordelaise,
    seasonal pistou, olive oil
    Wine Pairing : Chateau Le Crock St Estephe | 23

  • Day Boat Scallops42

    five pan seared scallops, braised pork belly lardon, cauliflower tuiles, salsa amarillo, citrus escabeche, radish
    Wine Pairing : Vincent Girardin Chardonnay | 26

  • Poke’ Nacho25

    ahi tuna poke, wonton chips, mango salsa, avocado mousse,
    salsa verde, scallion, unagi, sesame seeds, togarashi
    Wine Pairing : Raventos De Nit Rose’ | 16

  • Roasted Pork Belly28

    citrus cured pork belly, ssamjang glaze, braised bok choy, yuzu pineapple, puffed rice, fresh herbs
    Wine Pairing : Trimbach Alsace Riesling | 15

  • The Big Mick20

    7 oz. wagyu burger patty, steak rub, american cheese, iceberg lettuce, white onion, house pickles, smoky thousand island, potato bun, truffle herb potatoes
    Wine Pairing : Ken Wright Cellars Pinot Noir | 17

  • Impossible 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 potatoes
    Wine 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 | 15

  • Coconut Panna Cotta10

    toasted coconut, carrot curd, candied ginger
    Wine 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.

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