Four-Course Menu
Optional supplemental caviar course:
N25 Reserve Oscietra caviar, smoked sturgeon, beet panna cotta
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Stracciatella, candied Buddha’s hand, blood orange, hazelnut
Glazed baby beets, cocoa-buckwheat crumble, nepitella, Sicilian pistachio
Cold-smoked Mount Lassen trout and roe, green apple, dill, Chioggia beets
Rossotti Ranch vitello tonnato, caper, Parmesan, olive
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Pear and Castelmagno risotto, Burgundy truffle, pear balsamic
Caponata-filled mezzelune, red pepper agrodolce, parsley oil, onion jus
Ridged pasta with faux “foie gras,” black truffle, and Marsala
Oxtail farfalle, charred onion, burro rosso, peppercress
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“Dry-aged” kohlrabi, Tierra Farms polenta, Cipolline onion,
Hen of the Woods, vegetable Bordelaise
Kampot pepper-crusted Bluefin tuna, puntarelle, potato spuma, Taggiasca olive
Dry-aged Liberty duck, red wine duck sausage, red cabbage, turnip
Optional supplemental main course:
A5 Wagyu beef, charcoal-roasted celery root, Chanterelle mushroom
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Optional supplemental cheese course:
An unusual selection of Italian cheeses and condiments
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Huckleberries and Meyer lemon cream, almond and basil
Quince and Arborio rice, vanilla, anise, tonka
Vanilla crème fraîche panna cotta, preserved apricot, Dulcey chocolate
Chocolate, coffee and malt with crème fraîche and cherry
Price Per Person $165 Wine Pairing $95
A 20% service charge and a 4% surcharge for employee benefits will be added to all sales
Chef/Owner: Suzette Gresham Chef de Cuisine: Gonzalo Agliozzo
Pastry Chef: Theron Marrs