Menu
FIRST COURSE
Morro Bay Oyster
caviar, champagne, charred onion
SECOND COURSE
Sacchetti
black truffle, sunchoke, pistachio
THIRD COURSE
Sea Scallop
saffron, lobster, baby leek
FOURTH COURSE
Skrei
satsuma, lemon grass, tai basil
FIFTH COURSE
Lamb
beetroot, black trumpet, cacao
SIXTH COURSE
Baked Alaska
orange, Meyer lemon chiffon, meringue
Executive Chef Jason Pringle & Chef de Cuisine Sean Koenig
Menu may experience daily changes based on ingredient availability and team’s inspiration.
Consuming raw or undercooked foods may increase the risk of foodborne illness.
For parties of five or more, a 20 percent large party service charge will be added.
