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Scallop Agua Chile with Fresno Chili, Fennel Pollen and Hawaiian Black Sea Salt
Jumbo Lump Crab Cake with Brussels Sprout Slaw, Horseradish Aioli and Crispy Shallots
Organic Polenta with Wild Mushroom Ragout, Balsamic Reduction and Heirloom Cherry Tomato
Arugula & Endive Salad with Market Pears, Point Reyes Blue, Candied Walnut, Phyllo Cup and a Zinfandel Dressing
Grilled Petit Filet & Lobster Tail with Truffled Parsnip Emulsion, Braised Cippolini Onion & Leeks and Asparagus Tips
Farmers Market Vegetable Risotto with Baby Romanesco, Candied Striped Beet, Heirloom Carrot, King Trumpet Mushroom and Lemon-Mascarpone
Chocolate Dome with Crunchy Praline, Vanilla Crème Brulee, Chocolate Mousse and Brandied Cherry