TO BEGIN
ASPARAGUS TEXTURES
white asparagus purée | pickled purple asparagus | shaved green asparagus
SECOND COURSE (CHOOSE ONE)
SCALLOP CRUDO
kumquat caramel | burnt fresno | puffed forbidden rice | grilled citrus
ESCARGOT
spring onion cracker | fines herbes | espelette crumb | kombu-cured egg yolk
THIRD COURSE
RAVIOLO
guanciale jam | english pea custard | spring peas | lemon-mint ricotta
INTERMEZZO
BLUEBERRY SORBET
agave | citrus jam | lemon zest
FIFTH COURSE (CHOOSE ONE)
WOOD-OVEN ROASTED WAGYU
fava bean & foie gras potato tartlet | green garlic | rhubarb bordelaise
supplement A5 Wagyu: $120
BROKEN ARROW RANCH VENISON
puffed quinoa | leek ash | beet two ways | juniper jus
CANARY SEABASS
saffron-farina pudding | fennel confit | charred fiddleheads | brown butter potato emulsion
supplement seared foie gras: $55
supplement black truffle: $65
SIXTH COURSE (CHOOSE ONE)
MIELLE FEUILLE
lemongrass mousse | butterfly pea gel | chamomile ice cream
WARM SPICED CHOCOLATE
guava sorbet | tascalate mousse | valrhona chocolate brownie | chile gel
GOAT RODEO CHEESECAKE
goat rodeo chevre | limequat confiture | caramelized yogurt chip | raspberry coulis