Starters
GOGUETTE SOURDOUGH
duck fat butter, spruce, lemon
9
HAZEL HILL SALAD
local greens, fromage blanc, cider vinaigrette
18
HEIRLOOM TOMATOES
stone fruit, stracciatella, sourdough
25
GAZPACHO
heirloom tomato, poblano, rose
22
SUMMER BEANS
wax pepper, lemon cucumber, dill vinaigrette
23
BODEGA BAY HALIBUT CRUDO*
melon, serrano, coconut
27
RABBIT CASSOULET
bacon, english pea, lemon balm
32
SAFFRON CHITTARA
dungeness crab, fennel, calabrian chile
42
CAVIAR
crème fraîche, pringle's pringles
kaluga 125, golden osetra 175
Mains
SAFFRON RICE
sofrito, shelling beans, preserved lemon
33
AMARANTH
tomato, eggplant, harissa
28
ALASKAN HALIBUT*
corn, squash, sungold tomatoes
56
WILD KING SALMON*
cranberry beans, piperade, escarole
52
38 NORTH CHICKEN*
eggplant, artichoke, pistou
47
LIBERTY FARMS DUCK*
cherry, marcona almond, bastilla
48
WAGYU STRIP LOIN*
hen of the woods, spinach, sauce au poivre
85
WESTHOLME WAGYU TOMAHAWK*
pommes paillasson, wild mushroom, sauce bordelaise
225
Desserts
HAZEL HILL FROMAGE
four farmstead cheeses, seeded crostini
32
SHEEP'S MILK PANNA COTTA
pistachio, red fruit sorbet, finger lime
15
BROOKLYN BLACKOUT CAKE
coconut, vanilla sauce
15
Mini Ricotta Donuts
lemon, thyme, crème anglaise, chablis caramel
15
CHOCOLATE FONDANT
giandujia, cocoa wafer, vanilla ice cream
15
BABA AU GIN
wild pecan, mandarin, maple bourbon ice cream
15
Executive Chef Jason Pringle
Menu may experience daily changes based on ingredient availability and team’s inspiration.
California State Sales Tax and a 20% Service Charge will be added to parties of 6 or more. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnesses, especially if you have certain medical conditions. In-Room Dining is available only to registered hotel guests.
