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

shrimp hasami, satay

baby beet tarte tatin, burrata, almond

hawaiian bigeye tuna, madras curry

gilardi farm egg, pistachio, candy cap

shima aji, persimmon, lime, pomegranate

black cod, cauliflower, dashi

honey nut squash tortelloni, apples, thyme jus

sonoma duck breast, salsify, chanterelles

dry aged flannery ribeye, spinach, banyuls

buttermilk cake, concord grape sorbet

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