Our Menu
Menu
Yellowtail Crudo
$12.00
Buttermilk Verjus / Grapes / Cilantro Blossoms
Berry & Tomato Salad
$16.00
Whipped Burrata / Basil Oil / Almond Granola
Drake’s Aged Goat Cheese
$16.00
Black Mission Figs /Pistachio Crackers / Raisin Almond Paste
Charred Avocado
$12.00
Pistachio / Kombucha Vinaigrette / Shaved Vegetables / Black Garlic Ash / Garden Greens
Kali Garden Green Salad
$10.00
Shaved Vegetables / Citrus. With Herb Crusted Chicken Breast $18
Smoked Heirloom Tomato Soup
$15.00
Whipped Goat Cheese / Pickled Green Almonds
Sweet Corn Agnollotti
$12.00
$20.00
Sage/Corn Cob-Whey / Hazelnuts
Black Barley “Risotto”
$12.00
$20.00
Fermented Black Garlic Tea / Wheat Grass / Fiscalini Cheese Crisp
Sea Urchin Pasta
$16.00
$24.00
Spaghetti / Bread Crumbs / Ricotta Whey
Fried Chicken Sandwich
$16.00
Pickle Aioli / Cabbage Slaw / Crispy Fingerling Potatoes
Dry Aged Beef Burger
$16.00
Fiscalini Cheese / Caramelized Onions / Crispy Fingerling Potatoes
Mary’s Chicken Breast
$22.00
Anise Orange Rub /Summer Bean Ragout / Smoked Brodo
Local Sheepshead Fish
$22.00
Lemon Verbena/Girl & Doug Tomatoes / Seagrass / Cucumber
First
Smoked Beetroot Tartare
$16.00
Creme fraiche / multigrain toast
Market Winter Salad
$16.00
Almond granola / assorted fruits and root / spiced leaves
Kabocha Squash Soup
$14.00
Chantilly / autumn spice / seeds / sage
Penny Royal Farm Goat’s Cheese
$16.00
Fuyu persimmon jam / crackers
Charred Avocado
$16.00
Pistachio / garden greens / shaved vegetables / black garlic ash / kombucha vinaigrette
Yellowtail Crudo
$18.00
Nasturium petals / radish / meyer lemon kosho / buttermilk
Black Barley “Risotto”
$16.00
$28.00
Wheatgrass oil / fermented black garlic tea / fiscalini cheese crisp
Parsnip Agnollotti
$16.00
$28.00
Sheep's milk cheese / sage / hazelnuts
Second
Sea Urchin Pasta
$26.00
$40.00
Spaghetti / Bread Crumbs / Ricotta Whey
Local Blackcod
$36.00
Crispy sunchoke / celery root / sunflower
Duck Breast
$42.00
Liberty farms / kabocha squash / mole / Chinese broccoli
Duo of Flannery Beef
$40.00
NY strip and braised short rib / potato fritter / broccoli / black garlic
Bone In Pork Loin
$38.00
Peads & barnett / fennel salad / carrot bbq glaze / smoked brodo
Seasonal Tasting Menu
115 food / 40 wine
Amuse
Caviar / Blini
Duo of the Sea
Local Uni / Morro Bay Oyster
Yellowtail
Nasturium / radish / buttermilk / Meyer lemon kosho
Winter Mushroom Risotto
Local escargot
Dry Aged Ribeye
Charred leeks / trumpet mushroom
Meringue Gelato
Candied yolk shavings
Chef’s Menu
135 food / 60 wine
Eight Courses
Chef's Choice
Vegetarian Menu
65 food / 40 wine
Vegetarian Menu
Avocado / tomato / carrot / barley / mushroom / gelato
Dry Aged Meats From the Vault
Accompanied with Chef's choice of seasonal vegetables.
Ribeye
$75.00/16oz
Flannery Beef
Bone-In Ribeye
$150.00/32oz
Flannery Beef
Porterhouse Steak
$145.00/32oz
Flannery beef
New York Steak
$50.00/10oz
Flannery beef
Whole Smoked Squab
$48.00
Carpenter's ranch
Half Roasted Duck
$70.00
Liberty farms / coffee rub
Rack of Lamb
$55.00
Superior farms
Dessert
Chocolate Cremeux
$12.00
Mint / Cocoa Soil / Bitter Nibs
Meringue Gelato
$10.00
Candied Yolk Shavings / Strauss Cream
Buttermilk Doughnuts
$12.00
Butter Squash Pudding / White Chocolate / Sage
Coconut Panna Cotta
$12.00
Macadamia Nuts / Mango / Verbena
Penny Royal Farm Goat’s Cheese
$16.00
Fuyu Persimmon Jam / Crackers
Cherimoya Fruit Sorbet
$10.00
Honey Pollen Streusel
Wine
Chateau Suduiraut
$25.00/2oz
Sauternes (Barsac, France)
Rosenhof 2012
$15.00/2oz
Welschriesling TBA (Burgenland, Austria)
Bodega Albala
$20.00/2oz
Pedro Ximenez, Gran Reserva 1987 (Montilla-Moriles, Spain)
Giuseppe Cappellano
$18.00/2oz
Barolo Chianto, Serralunga (d'Alba, Italy)
Bodegas Yuste
$18.00/2oz
Manzanilla, "La Kika" (Sanlucar de Barrameda, Spain)
Blandy's
$16.00/2oz
Madeira, Malmsey-Rich or Sercial-Dry (Portugal)
Heitz Cellars
$18.00/2oz
Ruby Port, Ink Grade - N.V. (Napa Valley California)
Coffee
Lamill Single Origin
$7.00
Las Nubes (El Balsamo, El Salvador)
Tea
Fresh Herb
$7.00
Lavender or mint
Organic Loose Tea
$7.00
English breakfast, jasmine pearls, citrus chamomile
February 6th, 150 Food / 60 Wine
Main
Hanger Steak Beef Tartar
Yolk Curd / Mustard Frills / Whole Grain Toast
Kali Slider
Black Garlic Ketchup / Caramelized Onions / Fiscalini Cheddar
Filet Mignon
Smoked Mushrooms / Herb Jus
Braised Short Rib
Beef Fat XO / Whipped Polenta
Dry Aged Ribeye
Charred Cabbage / Fingerling Potato
Bone Marrow Flan
Macadamia Nuts / Coconut Streusel