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Second Course |
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Roasted Fennel Ravioli |
$16 |
roasted shallots, micro shiso, meyer lemon, olive oil, aged balsamic |
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Mini Oyster Sampler |
$15 |
3 east coast, 3 west coast |
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Pan Seared Scallop |
$16 |
mushroom broth, red pearl onions, oyster mushrooms, crab dumplings, english peas |
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Duck Confit |
$16 |
pea shoots, honsimegi mushrooms, almonds, potato cake, plum syrup |
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Cheese Sampler |
$15 |
a selection of five imported & domestic cheeses |
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Executive Chef Paul Nelson |
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Sous Chef Ciro Blanco |
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Pastry Chef Manuel Honrado |
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| 18% gratuity will apply for parties of six or more |
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