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 : Roger Neveu Sancerre | 16

  • Philadelphia Roll19

    smoked salmon salad, avocado, cucumber, scallion, salsa verde, edamame, togarashi
    Wine Pairing : Roger Neveu Sancerre | 16

  • Tuna Sushi Roll19

    ahi tuna, avocado, cucumber, scallion, unagi
    Wine Pairing : Domaine Fontsainte Rose’ | 13

  • Salmon Sushi Roll19

    cold smoked salmon, avocado, shishito, cucumber, scallion, tobiko, spicy mayo
    Wine Pairing : Portal Del Calcada Vinho Verde | 13

  • Crispy Mango Sushi Roll16

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

  • Wagyu Tataki Roll25

    torched wagyu tenderloin, grilled scallion sauce, kimchi pimento cheese, umeboshi cucumber, avocado, unagi, togarashi
    Wine Pairing : Domaine Diochon Moulin A Vent | 15
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

  • Roasted Sweet Potato16

    thrice cooked local sweet potato, pineapple mojo, aji amarillo, sour cream, pepitas
    Wine Pairing : Ridge Vineyards Three Valleys Zinfandel | 21

  • Duck Wings18

    six confit wings w/ miso bbq, peanut, pickled shallot, herbs
    Wine Pairing : Crocus Malbec | 14
MAINS

  • Australian Lamb Rack45

    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

  • Scallops38

    three pan seared sea scallops, parmesan espuma, asparagus tips, golden raisin vinaigrette, sumac
    Wine Pairing : Vincent Girardin Chardonnay | 26

  • Poke’ Nacho24

    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 Belly26

    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, malt plombir, pumpkin caramel, thyme snow, pistachio

    Wine Pairing : Grahams 20 Year Tawny Port | 15

  • Lemongrass Panna Cotta9

    coconut milk, candied ginger, carrot curd, toasted coconut
    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

  • Asparagus10

    pistou, lobster snow, almond cheezit

Please notify your server of any allergies and/or dietary restrictions.
Consuming undercooked meats may increase your risk of foodborne illness.