Course One

Caspian Sea Osetra Caviar with traditional accoutrements. – 59/99

Lobster Vichyssoise. Chilled Leek and Potato Soup, Poached Lobster. Garnished with Fresh Apple, Lobster Oil, Fresh Chive, and Crouton. – 21

Summer Salad. Baby Gem Lettuces, Heirloom Tomato, Shaved Watermelon Radish, Sugar Snap Peas, Cucumber, Red Onion, Avocado, Creamy Goddess Style Herb Dressing. – 17

Seared Foie Gras with Pistachio. Wild Maine Blueberry Mostarda, Brioche. – 29

Wild Bluefin Tuna Tartare. Fresh Number 1 Sushi Grade Tuna, Sesame Oil, Chili Peppers, Pine Nuts, Bartlett Pear, and Fresh Mint. Served with Toast. – 22

Course Two

Wild King Salmon. Columbia River Salmon, Wild Caught in Oregon, Miso Marinated and Roast on a Fresh Fig Leaf. Spicy Garlic Honey Drizzle. Served with Montana Black Beluga
Lentils, and Charred Broccalini. – 45

House Made Kurobuta Pork French Summer Garlic Sausage, Dijon Mustard and Breadcrumb Crust. Shaved Cornichon, Pressed Marinated Peaches, Pickled Pearl Onions.
Accompanied by a Summer Squash Ratatouille with a touch of Harissa and French Olives. – 41

Bacon Wrapped Boneless Rabbit Loin. Summer Succotash with Fresh Corn, Peppers, Roast Cherry Tomatoes, a Medley of Caramelized Fresh Chanterelle Mushrooms, and Fresh Fava Beans with a touch of Koji. Served with a Rabbit Jus. – 42

A5 Wagyu from the Miyazaki Prefecture of Japan. Your choice of either a 16 oz Ribeye OR an 8 oz Filet. Seared in Beef Tallow and topped with a Smoked Marrow Butter. Paired with Potatoes Rissolé and Asparagus.
Filet 129
Ribeye 169

Course Three

Belgian Dark Chocolate Creme Brulee. Fresh Berries. Served with Biscotti. – 12

Mille Feuille. Crispy French Puff Pastry Layered with a Madagascar Vanilla Bean & Mascarpone Pastry Cream, Dusted with Powdered Sugar and topped with Fresh Strawberries. – 12