Course One

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

Spring Vegetable Chowder with Gulf Shrimp. Garnished with Heritage Bacon and Chives. – 16

Wild Arugula, Watercress, and Butter Lettuce Salad with Pickled Cherries. Walnut Cherry Vinaigrette, Aged Gruyere Cheese, Spiced Walnuts and Crispy Jamon de Bayonne. – 17

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

Tuna Tartare. Fresh Sushi Grade Tuna, Sesame Oil, Chili Peppers, Pine Nuts, Bartlett Pear, and Fresh Mint. Served with Toast. – 19

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

American Lamb. Boneless Colorado Lamb Loin, Mediterranean Bagna Cauda Sauce, Baby Turnip, Baby Carrot, Fresh Fava Beans, French Breakfast Radish. – 48

Bacon Wrapped Boneless Rabbit Loin. Summer Succotash with Fresh Corn, Peppers, Roast Cherry Tomatoes, Fresh Chanterelle Mushrooms, and English Peas, and 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