Menu

Starters

  • Peruvian Scallop Crudo – Yuzu Kosho, pickles mushrooms, wasabi micro green, sesame rice wine broth

  • Truffle Bison Carpaccio - chili cured bison tenderloin, sliced raw, shaved Parmigiano Reggiano, egg yolk vinaigrette, arugula, crispy caper, crostini

  • Shrimp “Aquachile” – serrano, English cucumbers, jicama, lime, cilantro

Mains

  • Miso Butter Poached Snapper – coconut Thai curry, lemon grass, micro cilantro, basil, forbidden rice, pickled snow peas and Fresno chilies

  • Coq Au Vin – red wine braised chicken, bacon lardon, cipollini onions, butter poached potatoes, wild mushrooms

  • Bison Enchilada - guajillo chili sauce, spinach, poblano peppers, Chihuahua cheese, red onion escabeche, avocado crema

  • Duck Ramen – lightly smoked duck breast, miso bone broth, pickled sesame mushrooms, soft egg, Brussel kimchi

  • Halibut Vichyssoise – charred Romanesco, silky leek potato velouté

  • Korean Bibimbap – mixed rice with a terrific amount of vegetables (banchan) and the perfect amount of beef

    • - bean sprouts, kimchi, cucumbers, carrots, daikon radish, pickled mushrooms, furikake ginger rice, Gochujang glaze, sunny egg
  • Mediterranean Lamb Meat Balls – sumac, cumin, coriander, mint, parsley

  • Italian “Meatless Balls” – impossible beef, oregano, basil, Parmesan Reggiano, heirloom tomato pomodoro gf

  • Frill "Pick" Charcuterie Stick gf
• cheddar, salami, cornichon
• prosciutto, jack cheese, melon
• raclette and pear
  • Plum Crostini – Labneh honey Brie, black plums, mint, fig balsamic glaze

  • Shrimp Dumplings – Various Sauces

  • Ginger Smashed Cucumbers – rice wine vinegar, ginger gf

  • Green Bean Mushroom Salad – black vinegar vinaigrette, shiitake, and cremini gf

  • Smoked Salmon Cucumbers Cup – “everything” whipped cream cheese, dill gf

  • Thai Shrimp Salad – peanut coconut curry, snow peas, fresno chili carrot, scallions, cilantro, rice noodles, Thai Basil gf