Dinner Menu
Dinner / Bar / Valentine's Day
Chef's Experience:
$80 per person, served family style for the table.
Wednesday Feb 8
Course 1
Spicy mushroom hand roll(s)
Mushroom, sushi rice, chillies, kewpie mayo, scallion, furikake, radish
Course 2
Golden beet salad
Roasted/dehydrated/smoked heirloom carrot, roasted heirloom beets, celeraic puree, crispy parsnips, cilantro
Course 3
Green curry fried chicken
Herbs, Tom yum, coconut, chillies
Course 4
Gnocchi
white wine cream sauce, smoked cheddar, green leek oil, leek ash, crispy leeks
Course 5
Whole Grilled European sea bass
Butterflied, bok choy, king oyster mushroom, Japanese eggplant, yuzu ginger beurre blanc, shiso
Course 6
Spiced cake donuts
cinnamon Sugar, bourbon caramel
Small Plates
Roasted shishito peppers 18
bonito, sesame, furikake
Spicy mushroom hand roll(s) 16
mushroom, sushi rice, chillies, kewpie mayo, scallion, furikake, radish
Patatas bravas 14
Spicy tomato, salsa verde, aioli
Golden beet salad 16
roasted/dehydrated/smoked heirloom carrot, roasted heirloom beets, celeraic puree, crispy parsnips, cilantro
Medium Plates
Half dozen “Chebooktook” oysters, NB 30
Poached shrimp, tamari, lime, cilantro, chilli
Green curry fried chicken 18
Herbs, Tom yum, coconut, chillies
Nolan farms angus beef tartare 30
Shishito pepper conserve, yuzu, grana padano, furikake, sesame, egg yolk, rice chips
crispy red skinned potato, salmoriglio, garlic aioli, olive, chili Gnocchi 30
white wine cream sauce, smoked cheddar, green leek oil, leek ash, crispy leeks
Large Plates
Braised beef short rib 50Roasted marrow bone, heirloom carrots, sunchoke, Brussels sprouts, fingerling potato, red wine reduction, tarragon
Whole Grilled European sea bass 45
Butterflied, bok choy, king oyster mushroom, Japanese eggplant, yuzu ginger beurre blanc, shiso