Food

Chef Ron Siegel and his team create unique menu offerings that one can describe as modern American with a French and Japanese fusion. With daily changes to the menus as well as seasonal transformations, Chef Ron orchestrates a memorable dining experience that he shapes in tune with the rhythms of nature.

11 Courses - $180

Offered Tuesday - Saturday

4 Courses - $145

Offered Tuesday - Thursday

snacks

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california queen caviar, crème fraîche cardamom cake, macadamia mousse

- $30 supplemental course

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ayu, pickled cucumber, ice plant, smoked trout roe, haricot verts

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ishidai, apricot tamarind puree, shiso oil, ryuhi kombu

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nicasio valley egg, candy cap, pinenut crumble

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shima aji tartare, strawberry boshi, ortiz raspberries, myoga, hibiscus gel

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wild king salmon, sushi rice, summer squash, nori oil

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brickmaiden bread, straus butter, evoo

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horse mackerel, artichoke tortelloni, golden dashi

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wolfe ranch quail, cherries, yellow corn, morels, tarragon

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dry aged flannery beef ribeye, pesto, nectarine, banyuls reduction

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apricot mousse, basil ice cream

vanilla panna cotta, dark chocolate, cherries

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canelé, chocolate, pâte de fruit, caramel

** This menu is a sample and is subject to change **

Please note that we are unable to accommodate diners who cannot consume alliums, who choose to be vegan or who are dairy-free.

Other dietary sensitivities we are able to accommodate provided we know in advance of the reservation.

In place of gratuity, a 20% service charge goes into a tip-pool and is shared with all employees in the dining room and kitchen.

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.