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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

-

2nd
Shrimp in Garlic

sautéed shrimp / garlic / parsley / white wine butter sauce /

toasted baguette

-

3r

Potato "no soup"

layered rutabaga, turnip,

sweet potato, russet potato,

celery root / melted leeks /

chili oil 

-

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

-

2nd
Chinese takeout

-

3rd

scallop / roasted squash /

'22 spring fig oil / pepitas

-

4th

steak / coffee ash / dried chili / charred cucumber

-

5th

tiramisu / mascarpone / coffee crème /

manuka / RTC earl grey 

-

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

-

3rd

Cappelletti 

cuttlefish ink / Meyer lemon / whole ricotta / egg yolk bottarga / jammy onion  

-

4th

Oxtail

potato blini / charred kraut / pecorino foam / alium oil

-

5th

Blueberries & Cream

yuzu sponge /

wild blueberry soak /

 stroopwafel gelato

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