Food

Chef Ron Siegel and his team create unique menu offerings that one can describe as modern American with a French and Japanese fusion. With daily changes to the menus as well as seasonal transformations, Chef Ron orchestrates a memorable dining experience that he shapes in tune with the rhythms of nature.

11 Courses - $180

Offered Tuesday - Saturday

4 Courses - $145

Offered Tuesday - Thursday

snacks

honeynut squash soup, barbajuan, spinach, toma, swarnadwipa

bluefin tuna roll, hibiscus carrot jam, finger lime

coddled nicasio valley egg, candy cap, pinenut crumble

shima aji sashimi, asian pear, fuyu and hachiya persimmon

brickmaiden bread, straus butter, evoo

japanese barrel fish, matsutake, bok choi, baby carrots, yuzu

mount lassen trout, orchard farms salsify, umeboyshi, dashi broth

wolfe ranch quail, braised tortelloni, chanterelle mushrooms

dry aged flannery beef ribeye, sunchoke, butter poached potato

clove panna cotta, fuyu persimmon

buttermilk cake, huckleberry ice cream

canelé, chocolate, pâte de fruit, caramel

** This menu is a sample and is subject to frequent change **

Please note that we are unable to accommodate diners who cannot consume alliums, who choose to be vegan or who are dairy-free.

Other dietary sensitivities we are able to accommodate provided we know in advance of the reservation.

In place of gratuity, a 20% service charge goes into a tip-pool and is shared with all employees in the dining room and kitchen.

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.