20% gratuity will be added to party of 6 or more
Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illnesses.
Chef's Tasting Menu
MARCH 2024
85 per person
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First Course
Chilled Oishii Shrimp
Bloody Mary cocktail sauce | key lime mustard
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second Course
Green Goddess Salad
spring greens | creamy potato | soft herbs | GG dressing
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third Course
Beef Short Rib Ragu
braised beef | aged parmesan | bread crumb | basil
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fourth Course
Duck Confit
pea blini | bacon | pearl onion | fig agrodolce | port wine jus
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fifth Course
Spiced Almond Cake
cherry compote | Gabe's burnt honey frozen custard