$109
Sweetcorn & Kale Fritters
Manchego cheese, mint tzatziki, za’atar
vegetarian
*Little Gem Salad
Goat Gouda, K&J peach, avocado, garden basil vinaigrette
*Burrata
Cherry tomato, pickled cherries, Thai basil, 10-year-aged balsamic
*Grilled Spanish Octopus
Heirloom baby carrot, crispy potato, ramp romesco
*Halibut Crudo
Daikon kimchi, strawbanero, green strawberry, yuzu buttermilk
Campanelle
Broccoli di ciccio, maitake mushroom, pesto, crème fraiche, Gouda
Porcini & Black Truffle Ravioli
“Francese”
Executive Chef Greg Lutes
+20% Service and 7% local statutes
Not all ingredients are listed
Please inform us of any allergies or dietary restrictions
Consuming raw or undercooked protein may increase your risk of foodborne illness
*Gluten-free
X raw or undercooked protein
*Grilled SRF Pork Loin
Mushroom jus
*Wild King Salmon
Lobster dashi
Sides
*Wax Beans with Morel & Sherry Jus
*Salt and Pepper Brussels Sprouts
Smoked date and tamarind “butter”, herbs
Additions for The Table
Focaccia and EVOO $11
With Truffle & Parmesan Fonduta $14
With French Onion Butter $14
*Uni Crème Brûlée
Reserve caviar, tobiko, roe
$44
