Our Menu
We source only the finest ingredients from local California farms making the menu 90% organic and sustainable. A 5% kitchen appreciation charge will be applied to your meal
Opening Act
Caviar Service
$110.00/+
served with creme fraiche and sourdough blinis | kaluga sturgeon $145 for 1oz | siberian sturgeon 140 for 1oz | royal white sturgeon 120 for 1oz | classic white sturgeon $110 for 1oz
Crowded Beach
$20.00
oyster / uni / mussel / abalone / scallop
Pacific Gold Oysters
$26.00/6
$46.00/12
morro bay oyster co. buddha's hand citrus mignonette
First
Delta Asparagus Spears
$18.00
bernaise whip / almonds / pickled duck egg
Wong Family Farms Tomatoes
$18.00
avocado sorbet / black garlic soil / fresno chili
Charred Avocado Salad
$18.00
shaved vegetables / girl & dug greens / pistachio gremolata
Black Garlic Barley Risotto
$20.00
$30.00
fiscalini cheddar / koji butter / barley crisp
Local Yellowtail Crudo
$22.00
citrus / seaweeds / radish / cucumber / buttermilk
Smoked Beetroot Tartare
$18.00
creme fraiche / fine herbs / sourdough toast
English Pea Agnolotti
$20.00
$30.00
preserved lemon / mint / hazelnuts
Potato Vichyssoise
$14.00
green garlic / potato fritter
Second
Sea Urchin Pasta
$26.00
$40.00
spaghetti / bread crumbs / ricotta whey
Local Black Cod
$44.00
market vegetables / sea grass / kombu cream
Sonoma County Duck Breast
$44.00
spatzle / cherries / nettles / dora's molé
Bone In Pork Chop
$42.00
charred orange / fennel kraut / house ale
Caramelized Bay Scallops
$40.00
english peas / mint / pomme puree / toasted almond
Chef’s Menu
$190 per guest / $95 optional wine pairing
Eight Courses
chef's choice
Dry Aged Meats
Whole Roasted Carpenter's Ranch Squab
$60.00
Half Duck / Sonoma County Duck
$70.00
Ribeye Steak / 16oz / Flannery Beef
$80.00
Bone In Ribeye Steak / 32 Oz / Flannery Beef
$160.00
New York Steak / 12oz / Flannery Beef
$70.00
Porterhouse Steak / 32 Oz / Flannery Beef
$175.00
Rack Of Lamb / 15 Oz / Superior Farms
$120.00
Menu
April 1st - 15th | $140 per guest / $55 optional wine pairing
Duo Of The Sea
Morro Bay Oyster / Santa Barbara Sea Urchin
“Acid Trip” Tomatoes
Avocado Sorbet / Pickled Fresno Chili’s / Black Garlic Soil
Seared Bay Scallops
Sea Grass / English Peas / Mint / Potato Purée / Toasted Almonds
Local Bass
Market Vegetables / Seaweed / Preserved Lemon
Dry Aged Flannery Beef Ribeye
Potato Croquette / Black Garlic Jam / Charred Onion
Meringue Gelato
Strauss Cream / Sugar Cured Yolks