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Scroll down for a peek at this week’s menus.

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FOUR COURSE PRIX FIXE
$89

BREAD SERVICE

Coco Bread for Two (Optional Addition, $18)
lobster butter | mango chutney 

FIRST (select one)

Smoked Sturgeon Salad
purple asparagus | dill | buttermilk | everything bagel crisps

Scallop Crudo
blueberry miso | celery | nori | sesame

“Steak Frites” Tartare
harissa deviled egg purée | wild fennel | jalapeno ketchup

SECOND (select one)

Cavatelli
gochujang | smoked yuzu | chicken crisps | egg yolk puree

Lemongrass Broth
shaved pork belly | pickled cavaillon melon | Fresno chili

“Al Pastor” Octopus Taco
salted almond crema | charred pineapple | tangerine frills

THIRD (select one)

Swordfish
spaetzle tot | ramps | sugar snap peas | bottarga beurre blanc

Duck
carrot tartare | duck confit pastilla | ginger | brown butter labneh

Chicken
eggplant | polenta | marcona almonds | raisins | tomato chermoula

Strip Steak
stuffed píquillo pepper | white asparagus | blue cheese

FOURTH (select one)

Ube Lavender Panna Cotta
lemon cornbread crumb | wood sorrel cream

Chocolate Mille Feuille
tarragon cream | cherry | cinnamon

Lemon Cake
black currant | gochujang honey | Grana Padano

VEGAN PRIX FIXE

SALAD

Spring Salad
almond milk dill vinaigrette | purple asparagus | everything bagel chips

APPETIZER

“Al Pastor” Cauliflower
salted almond “crema” | charred pineapple | tangerine frill

ENTREE

Artichoke Tempura
chickpea | orange | tomato chermoula | pickled onion

DESSERT

Strawberry Yuzu Sorbet
wild blueberries | pomegranate

WINE

*We are BYO; however, we are also a showroom for Domenico Winery,
which enables us to offer their award-winning wines by the bottle at retail pricing!

Domenico is a family owned and operated boutique winery located in San Carlos, California specializing in Italian varietals.

WHITE

Pinot Grigio, Contra Costa County, 2013 | 26
white variant clone of Pinot Noir | chalky minerality with a hint of nutmeg

Riesling, California, 2014 | 26
slightly off dry | wonderful aromas of white peach
papaya and jasmine followed by fresh stone fruits on the palate with a long honey finish

Chardonnay, California, 2015 | 27
full-bodied | aromas & flavors of almond marzipan, butterscotch, poached pear, sweet lemon curd, and crème brûlée | rich, creamy mouthfeel | finishing notes of fig and honey

Sauvignon Blanc, Amador, 2014 | 27
intensely fragrant with aromas and flavors of pineapple, melon, and ruby red grapefruit accented with notes of bright citrus and lemongrass

RED

Pinot Noir, Santa Cruz Mountains, 2018 | 45
red cherry and raspberry on the nose | medium-bodied with a soft, round earthiness

Super Tuscan, Lodi, 2012 | 32
aromas of red currant, fig and sweet plum | notes of clove, cherry cola and cedar medium-bodied with firm tannins | lush lengthy finish

Syrah, Amador, 2010 | 33
estate grown | full-bodied | dark fruit flavors | youthful tannins
boysenberry, raspberry, chocolate | nuances of bacon and white pepper

“Dinner is not what you do in the evening before something else. Dinner is the evening.”

—Art Buchwald (American Humorist)
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Best Chef: Mid-Atlantic
2018 Semi-Finalist

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