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

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

mushroom soup, smoked trout roe, baby beets, pickled ramps

japanese sea bream, apricot tamarind puree, shiso oil, ryuhi kombu

nicasio valley egg, candy cap, pinenut crumble

shima aji tartare, strawberry boshi, ortiz raspberries, myoga

mount lassen trout, cannelini beans, asparagus, golden dashi

brickmaiden bread, straus butter, evoo

artichoke tortelloni, broccoli, kohlrabi, thyme jus

sonoma duck breast, morel mushrooms, corn, rhubarb

dry aged flannery beef ribeye, ponzu, english pea, spring onion

lemon lime cake, banana ice cream

chocolate pot de crème, white miso cream, almond tuille

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.