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

avocado mousse, concord grape, smoked trout roe

bluefin tuna roll, golden delicious apple, finger lime

nicasio valley egg, candy cap, pistachio crumble

shima aji sashimi, asian pear, pomegranate, chocolate persimmon

brickmaiden bread, straus butter, evoo

japanese butterfish, matsutake, coco beans, kohlrabi

mount lassen trout, orchard farms salsify, dashi broth

miso braised duck tortelloni, chanterelle miso puree, carrot

dry aged flannery beef ribeye, sunchoke, butter poached potato

passionfruit cake, citrus lace ice cream

caramel pot de crème, candy cap mushroom cream

canelé, chocolate, pâte de fruit, caramel

** This menu is a sample and is subject to frequent 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.