Smoked Beet Carpaccio, Uni, Trevise

Blackberry, Plum Kernel Oil

Parmesan Spaghetti, Lardo, Meyer Lemon

‘Saveurs du Terroir’

Torte, Eucalyptus, Madras | Date Purée

Black Winter Truffle, White Chocolate

Mandarin, Fennel, Tamarind

Bitter Chocolate Crème, Yogurt Crumble, Muscovado Caramel

Executive Chef-Owner Paul Liebrandt
Pastry Chef Robert Truitt

(menu subject to change)
*We ask that the entire table participate in the tasting menu.