Menu
First Course
Kusshi Oyster
Champagne, Caviar, Chives
Second Course
Dungeness Crab
Green Garlic, Crêpe, Meyer Lemon, Lobster Cream
Third Course
Turbot
Shellfish, Marble Potatoes, Sauce Normande
Fourth Course
Duo of Westholme Wagyu
Parsnip, Truffle, Bordrlaise
Dessert
Chocolate Heart
Kirsch Namelaka, Blood Orange Gelée, Hibiscus
Executive Chef Jason Pringle & Chef De Cuisine Oscar Valles
Menu is available February 14, 2025, and subject to change, please call to confirm.
Consuming raw or undercooked foods may increase the risk of foodborne illness.
For parties of 5 or more, a 20% gratuity will be added.
