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Dinner Menu 7
Dinner Menu
Main
Egg yolk / dill / crème fraiche / parsley
Vancouver Island Kushi Oyster
Piquillo pepper and tabasco sorbet / aged tequila mignonette
Course
2 courses $69 / 3 courses $84 / 4 courses $96. Please choose one from each section
1St Course
Salt Roasted Beets
Heirloom carrots / bitter chocolate / goat's yogurt
Artichoke Fennel Salad
Bacon / Lavender / Tangerine
Alaskan King Crab
Sunchokes / grapefruit / belgian endive
Baby Kale
Bagna cauda / veg crudite / boquerone / bellota ham
2Nd Course
Roasted Veal Sweetbreads
Glazed bacon / creamy white polenta / trumpet mushroom
Foie Gras Brulée
(Supplement $9) strawberry compote / toasted cocoa nib / toasted brioche
Wagyu Beef Tartare
Crushed caper aioli / slow poached egg / crispy chocolate
Slow Poached Farm Egg
Smoked potato / shaved black truffle / toasted country bread
Grilled Spanish Octopus
Bloomsdale spinach / chorizo aioli / marcona almond romesco
3Rd Course
Black Bass
Baby artichoke / bacon vinaigrette / barigoule sauce
Maine Day Boat Scallop
Braised oxtail / trumpet mushroom / salted caramel reduction
Ora King Salmon
Honey mussels / baby leeks / curry mussel emulsion
Iberico Pork Loin
Spring veg ragout / panisse / lemon aioli
4Th Course
Veal Cheeks
Pickled vegetable / herb spätzle / paprika jus
Grilled Skirt Steak
(Supplement $9) charred brassicas / sesame / miso soubise
Organic Chicken
Sunchoke condiment / chanterelle / vin jaune sauce
Wagyu Filet
(Supplement $12) pomme purée / black truffle / natural jus
Loin of Spring Lamb
Crispy lamb neck / sugar snap pea / eggplant
Chef's Tasting Menu
$150 / wine pairing $100
Ora King Salmon
Meyer lemon / dill / horseradish. Wine Pairing: Gruner Veltliner, Nigl, Alte Reben, Kremstal, 2013
Alaskan King Crab
Buckwheat / caviar / uni cream. Wine Pairing: Riesling, Dönnhoff, Niederhäuser Hermannshöhle, Spätlese, Nahe, 2011
Lamb Belly
Romesco / merguez / pomegranate. Wine Pairing: Châteauneuf-du-Pape, Brunel, Les Cailloux, Rhone, 2011
Huckleberry Panna Cotta
Lemon vanilla gel / almond streusel / crispy raspberry tapioca. Wine Pairing: Moscato Rosato, Elio Perrone, Bigaro, Piedmont, 2015
Oyster Beef Tartare
Rye / horseradish / creme fraiche. Wine Pairing: Pinot Grigio, Vie de Romans, Dessimis, Friuli, 2013
Green Garlic Risotto
Carnaroli rice / escargot / little neck clam. Wine Pairing: Beaune, Etienne Sauzet, Les Pertuisots, 1er Cru, 2012
Grilled Beef Ribeye Cap
Celeriac / bone marrow. Wine Pairing: Hacienda Monasterio, Ribera del Duero, 2010
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