RESERVE
RESERVE

Dinner Menu

SUSHI

  • Tiger Sushi Roll19

    coconut shrimp, ginger scallion crab salad, avocado, cucumber, scallion, spicy mayo, unagi
    Wine Pairing : Roger Neuvue Sancerre | 17

  • Tuna Sushi Roll19

    ahi tuna, avocado, cucumber, scallion, unagi
    Wine Pairing : Bleu De Mer 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 Roll17

    umeboshi cucumber, avocado, scallion, mango salsa, vegan sriracha mayo, tenkasu
    Wine Pairing : Troon Vineyards Druid’s Fluid | 12
FIRSTS

  • Oysters24

    served on the half shell with accompaniments
    Wine Pairing : Charles Orban Carte Noire Champagne | 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

  • Harvest Salad 18

    roasted radicchio, smoked salmon, humboldt fog goat cheese, red beet pistou, mission fig vinaigrette, sweet potato crisps, thyme
    Wine Pairing : Schloss Gobelsburg Gruner Veltliner | 13

  • Sweet Potato Curry18

    thrice cooked sweet potato, butternut squash and coconut curry, chickpeas, fresh herbs, coconut crema, naan
    Wine Pairing : Crocus L’Atelier Malbec | 15
MAINS

  • Australian Lamb Rack48

    pan roasted three bone rack, apricot mostarda, panisse, ras el hanout, greek yogurt, almond and herb gremolata
    Wine Pairing : Turley Juvenile Zinfandel | 22

  • Wagyu Skirt Steak56

    8oz cut, fried kennebec potato, dill remoulade,
    egg yolk jam, veal demi
    Wine Pairing : Chateau Gaby Bordeaux 2010 | 25

  • Striped Bass
    40

    Pan Fried Striped Bass, gochugaru compound butter, Sugar snap pea foam, edamame succotash, lemongrass ponzu, togarashi 
    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

  • Guanciale Cavatelli
    28

    Roasted aubergine, guanciale, frisee, cavatelli, chili oil, fried garlic, cured egg yolk, thyme, chicken stock, micro basil 

    Wine Pairing : Sassetti Montecucco Rosso | 16

  • 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 Pot Au Creme12

    crow and moss chocolate, kaffir lime and  orange gel , graham cracker crumble, basil, lavender

    Wine Pairing : Grahams 20 Year Tawny Port | 15

  • Baked Meringues
    10

    lemon curd, blackberry compote, viennese lady fingers, mint
    Wine Pairing : M Lawerence Detroit | 10
SIDES

  • Fingerling Potatoes6

    truffle, herbs

  • Brussel Sprouts10

    duck fat, apple cider caramel

  • Edamame5

    beef tallow, togarashi

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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