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velvety blend of essence of lobster, cream and brandy
with truffle oil, avocado tartar and micro chives
served with honey vinegar mignonette and chili water gel
frisee with blood orange-vanilla syrup and gel
condiments of wasabi, tamari and gari
another version of a filipino classic, cilantro scented crepes filled with rock shrimp, seasoned vegetables and served with spicy peanut dressing
served chilled, saffron aioli and fennel slaw
sake poached foie gras, served with house-bread and huckleberry jam
with green papaya-mint salad and siracha aioli
Crab salad blend layered with grilled fuyu persimmons and finished with lemon-chili oil and micro greens
Grilled chicken breast topped with green papaya, julienne cucumbers and spicy peanut dressing
red and yellow endives, watercress, and frisee tossed with a creamy dolce gorgonzola dressing, finished with gala apples and toasted marcona almonds
hawaiian tuna blended with kukui nuts, meyer lemon zest, sesame oil, and soy topped with wasabi tobiko and accompanied with taro chips
sauted fresh calamari, roasted tomato ragout and calabrian chilies
with chervil-crême fraiche, angel hair pasta and paddlefish caviar
with unagi risotto
trofie pasta baked with dungeness crab and mascarpone cheese
domestic wagzyu beef, crusted with szchewan peppercorn-n-salt, accompanied with charred japanese eggplant
with braised umbrian lentils, cipolini onions and mint
shredded pekin duck confit with hoisin, watercress and cilantro
with cicherchia, pearl onions and saba
with sweet-n-sour papaya
from Oregon, grass-fed beef with onion kim-chee, baby bok choy and garlic fried Jasmine rice
with gremolata and button shiitake mushroom risotto
marinated in miso, seared and served in a dashi broth with ocean salad and shiso
whole, oven-roasted tomato ragout and preserved lemon-caper butter
crême of corn, truffle oil and pecorino
soy-vinegar braised prawns served on fried jasmine rice
quickly sautéed with white wine, garlic, oven roasted tomato and capers
with yuzu-soy glaze
with sherry, chorizo and sweet onions
champagne-ginger butter, edamame-potato puree and crispy leeks
From TD Wiley Farm, sautéed quickly in grape-seed oil, garlic and Meyer lemon juice
Local organic carrots, lightly grilled and tossed with honey-mint vinaigrette
roasted kennebec potato wedges fried and tossed with serrano ham and romesco
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