Seasonal Menus
Enjoy a one of kind dining experience in the comfort of your own home
by Chef Shane
Sunday - Thursday $95/person
Friday-Saturday $115/person
*8 people minimum
1st
Baked Brie
puff pastry on cedar plank
baked with brie &
wine poached pear
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2nd
Shrimp in Garlic
sautéed shrimp / garlic / parsley / white wine butter sauce /
toasted baguette
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3rd
Potato "no soup"
layered rutabaga, turnip,
sweet potato, russet potato,
celery root / melted leeks /
chili oil
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4th
Wagyu Short Rib
24hr sous vide /
pinched potatoes /
braised greens / beer vinegar aioli
-
5th
Blackberry Hot Chocolate Cake
moist chocolate cake over blackberry "hot chocolate" / marshmallow cream
by Chef Colt
Sunday - Thursday $80/person
Friday-Saturday $100/person
*8 people minimum
1st
pork belly / collard greens /
southern glaze
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2nd
Chinese takeout
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3rd
scallop / roasted squash /
'22 spring fig oil / pepitas
-
4th
steak / coffee ash / dried chili / charred cucumber
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5th
tiramisu / mascarpone / coffee crème /
manuka / RTC earl grey
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optional
$15/ person - charcuterie board
by Chef Olivia
Sunday - Thursday $80/person
Friday-Saturday $100/person
*8 people minimum
1st
Parker House Rolls
kumquat marmalade / smoked salt / sesame / cultured butter
-
2nd
Fluke Crudo
winter citrus / avocado /
charred leek / mizuna
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3rd
Cappelletti
cuttlefish ink / Meyer lemon / whole ricotta / egg yolk bottarga / jammy onion
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4th
Oxtail
potato blini / charred kraut / pecorino foam / alium oil
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5th
Blueberries & Cream
yuzu sponge /
wild blueberry soak /
stroopwafel gelato