Amuse Bouche

Miso Custard

Dungeness crab, enoki mushrooms, nori, edamame, and dashi

Chevre Agnolotti

Truffle pea coulis, tendrils, parmesan reggiano

Seared Diver Scallop

Butternut squash, hazelnut crumble, pinot gastrique, house made bacon

Pan Roasted New York Steak

Gnocchi, morels, spring asparagus

Artisan Cheese

Bermuda​ triangle, huckleberry buckle, riesling sabayon, almond streusel

Cucumber Soup

Floating island, yuzu

Local Strawberries

Orange mascarpone on honey glaze pastry with basil coulis