Seasonal à la carte menu as well as six course chef’s tasting menu that changes weekly. We do our best to post our most current offerings.
Appetizers
CARPACCIO*
paper thin rare beef, horseradish cream, truffle, parmesan, scallion
HAMACHI CRUDO**
yuzu cream, lime, radish, serrano, shiso oil
ARTICHOKES ALLA ROMANA
twice fried baby artichokes, lemon, pine nut-parmesan crema
PACIFIC NORTHWEST OYSTERS
meyer lemon-sanshō pepper mignonette granita, nori oil
ELK TARTARE**
sunny quail egg, pickled ramp, wild mushroom chicharrón
DUNGENESS CRAB
butter poached crab, spring onion potato espuma
CAVIAR SERVICE
sustainably harvested kaluga hybrid,crème fraîche,chives,fingerling chips
Salad Soup
SPRING GREEN
boundless greens, fromage blanc, rhubarb-raspberry vinaigrette, pistachio
RADICCHIO**
boundless chicories, pear, parmesan-anchovy vinaigrette, smoked almonds
BEET
roasted ruby and gold beets, dill, nigella seed granola, sunflower hummus
SOUP DU JOUR
whim of the chef,inspired by the season
Entrées
HALIBUT
wild pacific, paella bomba rice, cuttlefish ink-lemon emulsion
LAMB NECK
anderson ranch lamb braised and pressed, spring pea purée, cippolini
FILET MIGNON*
charcoal grilled maitake, bone marrow, potato pavé
LAN ROC LOIN OF PORK
aji amarillo, salsa macha, japanese sweet potato- green garlic mofongo
HOKKAIDO SCALLOPS
pickled shimeji mushrooms, wild mushroom-soy purée, scallion oil
SQUAB
morels, asparagus, boundless kale, foie gras jus
CHEF’S TASTING MENU
put yourself in our chefs hands with a six course tour
of limited seasonally inspired offerings that change weekly,
vegetarian menu available
optional standard wine pairings additional $50
reserve wine pairing $100
non alcoholic pairing $50
Desserts
CHOCOLATE
black cocoa cake, vanilla mascarpone, dark chocolate sorbet
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