Poached Octopus & Pacific Yellow Tail Crudo

Glass Eel / Osetra Caviar / Pomegranate Brodetta / White Truffle Oil |
22

Marin Bay Fresh Crab Timbale

Artichoke / Diced Tomato / Avocado Cream / Black Truffle Gelle
24

Bronzed Sea Scallops

Red Lentils / Glazed Squash / Pineapple & Curry Sauce / Serrano Mint Foam
28

Hudson Valley Foie Gras Saute

Roasted Pears / Panettone / Kumquat Marmalade Gel / Ancient Vinegar
27

Mustard Crusted & Smoke Kissed Steelhead

Pickled Root Vegetables / Guajillo Vinaigrette / Centerfuged Citrus Sorbet
22

Savory Piedmontese Braised Duck Risotto

Green Garlic / Spring Mushrooms / Squash Blossom / Macha Gell
27

House Cured Charcuterie

Candied Marcona Almonds / Cauco Cracker / Pine Butter / Pear Mostarda |
22

Roasted Spring Squash & Lobster Chowder

Lobster Medallions / Sherry Crème
15

French Onion

Parmesan Croutons / Gruyère Cheese |
12

Soup Of The Day

Regionally And Seasonally Inspired |
12

Roasted Local Quail Salad

Treviso / Tuscan Kale / Shaved Fennel / Shaved Cucumber / Strawberry Glaze
14

Edgewood Caesar

Layered Baby Red & Green Romaine / Parmesan Lattice / White Anchovies / Caper Dust / Meyer Lemon Dressing |
12

Heirloom Tomato Brûlée

House-Pulled Mozzarella / Lola Rossa / Pickled Red Onion / Basil Purée / Taggiasca Olives
18

Study of Mahoney & Irwin Lamb (GF)

Arrowhead Cabbage / Aero Cherry Gel / Sweetbread Ricotta Croquette Sweet Pea Salad / Hibiscus Glace |
55

Brandt Farms Filet Mignon

Potato Fondutta / Piedmontese Toma / Speck Roasted Brussels / Sweet Drop Peppers / Rosemary Glace |
63

Pinecone Smoked Elk Loin

Black Barley / Petit Snap Peas / Lavender Carrot Purée / Chard Stem / Elk Demi
55

Prime Steak Duo

Petit Filet / Dry Aged New York / Rosemary Poached Fondant Potato / Parsnip Crisp / Micro Vegetables / Chimichurri Emulsion / Roasted Pepper Sherry Coulis
65

Espresso Dusted Veal Chop

Braised Radicchio / Poached Radish / Autumn Squash / Roasted Potato / Tomato Sauce |
65

Roasted Turbot Aglio e Olio

Spinach Pappardelle / Roasted Fennel / Julienne Red Pepper / Favas / Squid Ink Tuile
48

Pan Seared Branzino (GF)

Young Fennel / Pink Blush Asparagus / Tiny Snap Peas / Late Harvest Heirloom Tomatoes / Twin Oaks Citrus Beurre Blanc |
45

Lobster Angelotti & Shaved Black Truffle

Saffron Stretched Pasta / Creamy Bisque Foam / Seasonal Mushrooms / Melted Leeks / Confit Tomato / Vegetable Nage / Tarragon Foam |
55

Hunters Rabbit Cassoulet

Borlotti Beans / Pancetta / Foraged Mushrooms / Oven Roasted Tomato / Tender Herbs |
52

Espresso Dusted Veal Chop

Braised Radicchio / Poached Radish / English Peas / Roasted Potato / Tonnato Sauce
65

Whole Roasted Eggplant

Vegetables / Rutabega Puree / Braised Cabbage |
35

Lemon Lavender Pavlova

Lemon Sorbet / Vegan Meringue / Lavender Foam / Candied Lemon
14

Peach Cloud

Peach / Almond Butter Crust / Citrus / Almond Inspiration
17

Ristretto

Milano Espresso / Dulce Coffee Mouse / Salted Caramel Nougatine / Praline Crunch |
16

Dark Chocolate Souffle

Warm Chocolate Cake / Frangelico Anglaise |
19

Spiced Pumpkin Chai

Pumpkin Mousse / Chai Creme / Chiffon / Pumpkin Tart / Chocolate Stem |
17

Oats & Acai

Oat & Coconut Custard / Acai Coulis / Vegan Oat Crumb / Rice Tuille / Mandarin |
15