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 - $165

Offered Tuesday - Saturday

8 Courses - $140

Offered Tuesday - Thursday

hawaiian bigeye, avocado mousse

shrimp hasami, satay

black cod, english peas, saffron

jidori egg, candy cap pine nut crumble

shima aji, green strawberry boshi

king salmon, tokyo turnip, dashi

artichoke tortelloni, sugar snaps, lemon broth

sonoma duck breast, tarragon, rhubarb

dry aged flannery ribeye, vadouvan, morels

lemon cake, vanilla pineapple sorbet

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

Please note that we are unable to accommodate diners who are vegan or who are dairy-free.

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.

$50 corkage fee for each 750ml, two bottle limit per table.