HOUSE-MILLED & ENHANCEMENTS
- RED FIFE SOURDOUGH (VG)
- Whipped Butter, Maldon Sea Salt
- BREAD ENHANCEMENTS
- + salmon rillettes, pickled shallot, capers, lemon
- + chicken liver pate, honeycomb, port gelée
- + traditional french bordier butter maldon sea salt flake
CAVIAR & RAW BAR
- KRISTAL- Creamy, Buttery, Jade Colour
- Traditional Accoutrements: Chives, Crème Fraiche, Egg Whites & Yolks Served With Herb Blinis
- KANPACHI CRUDO (GF)
- Bergamot Citrus, Avocado Purée, Lemon Balm
- OSCIETRE-Marine Flavours, A Lot of Body, Amber Colour
- Traditional Accoutrements: Chives, Crème Fraiche, Egg Whites & Yolks Served With Herb Blinis
- TUNA CRUDO (GF)
- Brown Butter Vinaigrette, Chilli Peanuts, Thai Basil
- CHILLED PACIFIC SHIGOKU OYSTERS (GF)
- Ginger-Shallot Mignonette Citrus-Tomato Sauce
STARTERS
- LITTLE GEM AND ENDIVE CAESAR SALAD
- Herb Croutons, Mimolette Cheese, Calabrian Chilli Vinaigrette
- RED SALANOVA GARDEN SALAD
- Red Wine Vinaigrette, Shallots, Fine Herbs, Beet Baguette Crostini
- FUJI APPLE SALAD (GF)
- Julienne Endive, Candied Walnuts, Humboldt Fog Goat Cheese, Fine Herbs, Pomegranate
- WINTER CITRUS AND BURRATA SALAD
- Nasturtium Greens, Basil Oil, Pomelo, Cara Cara Oranges, Toasted Pistachios
- WARM APRICOT LANE CRISPY EGG & AVOCADO
- herb vinaigrette, garden greens
- HOUSE-MADE CAVATELLI PASTA
- Slow Braised Sonoma Lamb Ragout, Parsley
- SIZZLING BOUCHOT MUSSELS
- Hope Ranch Santa Barbara, White Wine, Herbs, Béarnaise Sauce, Toasted Baguette
- WINTER BRAISED SONOMA DUCK TORTELLINI
- Duck Brodo, Winter Truffle
- MAINE DIVER SCALLOPS (GF)
- Sunchoke, Almond-Beurre Blanc, Chives
- SEAFOOD PAPERDELLE PASTA
- Braised Spanish Octopus, Prawns, Bay Scallop, Bouillabaisse Broth, Garlic, Pancetta, Parsley
- PRIME BEEF CARPACCIO
- Truffle Aioli, Parmesan Reggiano, Wild Arugula, Crispy Capers, Provencal Extra Virgin Olive Oil
ENTRÉES FROM OUR WOODFIRE GRILL
- CELERY ROOT LASAGNA (V)
- Saffron Pasta, Castelvetrano Olives, Roasted Tomato-Red Pepper Ragu
- 8 OZ “BUTCHERS BUTTER” STEAK
- Prime Rib-Eye Cap, Arugula-Parmesan Reggiano, Salsa Rossa
- MAINE LOBSTER FRITES
- Half or Whole, Sauce Américaine, Frites
- BRANZINO (GF)
- Salsa Verde, Grilled Lemon, Wilted Escarole
- ORA KING SALMON
- Marinated Lentils and Quinoa, Sun-Dried Tomato, Chermoula Sauce
- EUROPEAN DOVER SOLE (GF)
- Almond Oak Grilled Sauce “Veronique,” Green Grapes, Verjus
- HALF JIDORI CHICKEN (GF)
- Braised Swiss Chard, Herb Crouton, Thyme Natural Jus
- PROVENÇAL LAMB CHOPS (GF)
- Provençale Herb Mint Sauce, Confit Shallot
- CRISPY VEAL MILANESE
- Grilled Lemon, Whole-Grain Mustard, Herb-Fennel Salad, Pickled Cucumbers
LARGE FORMAT TO SHARE
- BONE IN RIB-EYE (GF)
- Cipollini Onions, Peppercorn and Béarnaise Sauce
- STEAK AND LOBSTER “SUPERIOR”
- 8 oz Petit Filet Mignon, One Whole Lobster, Sauce Américaine, Peppercorn and Béarnaise, House Frites
- SALT-BAKED MEDITERRANEAN SEA BASS
- Herb Vinaigrette, Grilled Lemon
LOCAL SEASONAL HARVEST VEGETABLES
- FONDANT POTATOES
- Comte Mornay, Black Truffle, Chives
- REALLY NICE RICE (GF)
- Forbidden Rice, Tomato Sofrito, Romesco, Cured Egg Yolk
- WEISER FARM CARROTS (GF)
- Whipped Labneh, Wildflower Honey, Mint and Dill
- BROCCOLINI (GF)
- Garlic, Chilli Flake Sauce, Anchovy, Parsley “Bagna Cauda”
- Add Osetra Caviar
- CARAMELIZED CORN (GF)
- Espelette Chilli, Goat Cheese, Parsley
(V) Vegan, (VG) Vegetarian, (GF) Gluten-Free
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.