Seasonal, sourced, served with soul

Crispy risotto spheres with black truffle and parmesan cream.

Pan-seared scallops, cauliflower purée, brown butter, capers.

Creamy burrata, heirloom tomatoes, basil oil, aged balsamic.

A5 wagyu ribeye, bone marrow butter, roasted root vegetables.

Slow-marinated black cod, yuzu glaze, baby bok choy.

House-made linguine, Maine lobster, saffron cream, chives.

Free-range chicken, lemon thyme jus, potato mille-feuille.

Warm molten chocolate cake, vanilla bean ice cream.

Classic Tahitian vanilla custard, caramelized sugar crust.

Barrel-aged bourbon, house bitters, orange oil.

Château Margaux 2015 — ask your sommelier for pairings.