Seasonal à la carte menu as well as a daily six course chef’s tasting menu.
We do our best to post our most current offerings.
Appetizers
CARPACCIO*
paper thin rare beef, horseradish cream, truffle, parmesan, scallion
SICILIAN STYLE CALAMARI
simmered in tomato sugo of chile, capers, currants, fregola
BONE MARROW
shimeji mushrooms, jus, parsley-lemon gremolata, grilled bread
ALBACORE TATAKI**
yucatán pickled habanero-onion, tamari-roasted shallot oil, garlic emulsion
ELK TARTARE**
sunny quail egg, pickled ramp, wild mushroom chicharrón
CAVIAR SERVICE
sustainably harvested kaluga hybrid,crème fraîche,chives,fingerling chips
Salad Soup
SPRING GREEN**
little gems, cucumber, sugar snaps, goddess, pepita seed cracker, stracciatella
BEET
roasted ruby and gold beets, dill, nigella seed granola, sunflower hummus
SOUP DU JOUR
whim of the chef,inspired by the season
Entrées
RAINBOW TROUT
almond crust, smoked trout roe-vermouth cream, dill, sprouting broccoli
LAMB NECK
anderson ranch, english pea purée, mint oil, hakurei turnip
FILET MIGNON*
morel mushrooms au poivre, rӧsti potato
PORK BELLY
japanese sweet potato -green garlic mofongo, aji amarillo, salsa macha
SQUAB
golden chanterelles, sunchoke purée, black garlic, foie gras jus
HALIBUT
cauliflower purée, wild onion, capers, sultanas, lemon
CHEF’S TASTING MENU
put yourself in our chefs hands,six course tour
limited,seasonally inspired,changes daily,vegetarian menu available
optional wine pairings additional $50
reserve wine pairing $100 non alcoholic pairing $40
Desserts
CHOCOLATE
valrhona chocolate cake, blonde chocolate ganache, milk chocolate mousse, chocolate sauce, chocolate curls
MOZZA’S BUDINO
italian pudding, caramel, vanilla whipped cream, maldon sea salt
PASSIONFRUIT
passionfruit curd, lone pine coffee espuma, cocoa nib meringues, raspberry
TRIO OF SEASONALLY INSPIRED HOUSEMADE SORBETS OR ICE CREAMS
a choice of three seasonally inspired housemade sorbets or ice creams
FROMAGE
st.angel cow’s milk bloomy soft rind,guava paste,almond croquant