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.
Experiences
11 Courses - $165
Offered Tuesday - Saturday
8 Courses - $140
Offered Tuesday - Thursday
sample menu
shrimp hasami, satay
maine lobster, vanilla, persimmon
santa barbara abalone, tarragon
jidori egg, candy cap pine nut crumble
shima aji, fresh wasabi, myoga
mount lassen trout, dashi, celery root
honeynut squash tortelloni, chanterelle, thyme
sonoma duck breast, apple butter, cabbage
dry aged flannery ribeye, slow cooked potato
buttermilk cake, huckleberry swirl ice cream
** This menu is a sample and is subject to change **
Please note that we are unable to accommodate diners who are 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.