Our menu focuses on fresh, local, seasonal ingredients and is subject to change to accommodate this.
lounge menu
small plates
BEEF CARPACCIO
cured yolks, truffle vinaigrette, purple ninja radish
red mustard greens, marble potato chips
SIGNATURE LOBSTER ROLL
butter brioche, taragon, heirloom tomato
lobster cappuccino, anisette chantilly
GRILLED SPANISH OCTOPUS
romanesco purée, puffed quinoa, shishito peppers
sweetie peppers, soy glaze
NEW ZEALAND LAMB CHOPS
mediterranean cous cous, citrus labneh
mint chimichurri
caviar service
minced shallots, eggs mimosa, crème fraiche, chives, buckwheat blinis
Tasting Trio | ESTATE, RESERVE, SELECT | ½ oz of each
Kilo Caviar | GOLDEN RESERVE | 1 oz california white sturgeon
KUSHI OYSTERS
tequila mignonette, tobasco sorbet
OCEAN TROUT TORO TARTARE
trout roe, cilantro, yuzu pearls, chive oil
sesame crisp
PERUVIAN CRUDO
local blue fin tuna, aji amarillo agua chile, mint
cucumber, boba crisp
BURRATA SALAD
momotaro tomato, sauce gribiche,
sherry gastrique
PERFECT CAVIAR BITE
6g kaluga caviar, wagyu tallow potato pave, crème fraiche, pickled shallot, chive
KALUGA CAVIAR ENHANCEMENT
add 12g to any dish
cocktails
ABSINTHE IN THE SUN
reposado tequila, pineapple, absinthe, cucumber
whistle pig wagyu old fashioned
wagyu infused whistle pig 10yr, r&d aromatic #7 bitters, demerara sugar
whistle pig wagyu old fashioned
wagyu infused whistle pig 10yr, r&d aromatic, #7 bitters, demerara sugar
VIOLETTE BRAMBLE
butterfly pea flower gin, crème de violette, blackberry
PEARADICE
Ketel one, pear, rose
HIBISCUS BLOOM
grey goose, hibiscus, st. germain
THE VERDANT HOUR
sazerac, green chartreuse, luxardo
SPRINGTIDE
montenegro, peach, rhubarb
wines by the glass
champagne
MV Taittinger, Brut, La Francaise, Champagne, France
MV Serafina, Brut Rosé, Sonoma, CA
rose
‘22 M Rosé, “Bacigalupi Vineyard” Russian River Valley, CA
Whites
’23 Massican “Annia”, White Blend, Napa, CA
’21 Riesling, Hillick & Hobbs, Lake Seneca, New York
’23 Albariño, La Caña, Rias Baixas, Spain
’20 Chardonnay, Hartford Court, “4 Hearts,” Russian River, CA
Reds
’19 Pinot Noir, Halleck “Three Son’s Cuvee,” Russian River, CA
’21 Super Tuscan, Donne Fittipaldi, Bolgheri, Tuscany, Italy
‘18 La Rioja, Viña Alberdi, Reserva, Rioja, Spain
’22 Cabernet Sauvignon, Daou Reserve, Paso Robles, CA
‘22 Los Cardones Anko, Mendoza, Argentina
Dinner & Wine Menu
Appetizers
PERUVIAN CRUDO
bluefin tuna, aji amarillo agua chile, mint, cilantro, boba crisp
OCEAN TROUT TORO TARTARE
trout roe, cilantro, yuzu pearls, chive oil, sesame crisp
BEEF CARPACCIO
cured yolks, truffle vinaigrette, purple ninja radish, red mustard greens, marble potato chips
KUSHI OYSTERS
tequila mignonette, tobasco sorbet
Soups and Salads
SALT ROASTED BEET SALAD
brûlée of miticana de cabra, petite herb salad savory sunflower seed granola
CAESAR SALAD
chopped romaine hearts, spanish anchovy, parmesan frico, preserved lemon
Burrata Salad
moromoto tomato, sauce gribiche, sherry gastrique
Heirloom Vegetable Salad
shaved heirloom vegetables, beets, carrots, radish, citrus vinaigrette
Rose Potato Leek Soup
green garlic crema, buttered croutons
Caviar Service
Perfect Caviar Bite
6g kaluga caviar, wagyu tallow potato pave, crème fraiche, pickled shallot, chive
traditional caviar service accoutrements
minced shallots, eggs mimosa, crème fraiche, chives, buckwheat blinis
“Kilo Caviar” Golden Reserve
1 oz california white sturgeon
kaluga caviar enhancement
add 12g to any dish
Tasting Trio Estate, Reserve, Select
1/2 oz serving
Sea
Grilled Swordfish
ricotta gnocchi, foraged mushrooms, green garlic, fava beans, brown butter
Local Bluefin Tuna Tataki
green onion chermoula, carrot ginger puree, pickled cucumber, sesame aioli
Georges Bank Diver Scallops
spring pea purée, shaved fennel slaw, sugar snap peas, blood orange
TASMANIAN OCEAN TROUT
charred brassica, coconut salsa macha, red chile maitake, cassis chayote
Rose Snapper
piperade, green chickpeas, garden sorrel sauce
Land
Creekstone Farms Filet Mignon
pommes de terre puree, summer squash, peppercorn demi-glace
Creekstone Farms TOMAHAWK RIBEYE
32 oz 28-day dry aged, chimichurri, charred onion
Creekstone Farms Filet Mignon and Maine Lobster Tail
petite squash, mushroom brandy lobster sauce
Creekstone Farms Prime New York Strip
12 oz pommes duchesse, creamed bloomsdale spinach confit tomato, sauce bearnaise
Cascade Creek Lamb Chops
sumac rub, mediterranean cous cous, citrus labneh, mint chimichurri
Charred Poblano Risotto (vegetarian)
Fire-roasted corn, cotija, foraged mushrooms
Cauliflower Romanesco Steak
sunchoke purée, chimichurri, salsa macha roasted heirloom carrots
JAPANESE A5 WAGYU STRIP STEAK
onion brulé, chimichurri emulsion, maitake mushroom, potato pavé
Sides
Mediterranean Cous Cous
grilled squash, ras al hanout
WILD MUSHROOMS
black garlic, madeira, truffle cheese
TRUFFLE YUCCA FRIES
parmigiano reggiano beurre blanc
ROASTED HEIRLOOM CARROTS
harissa vinaigrette, citrus labneh
CHARRED BRASSICA
sunchoke purée, salsa seca, pickled tomato
WHIPPED POTATO PURÉE
black truffle dust
Signature Cocktails
ABSINTHE IN THE SUN
reposado tequila, pineapple, absinthe, cucumber
PEARADICE
Ketel one, pear, rose
THE VERDANT HOUR
sazerac, green chartreuse, luxardo
VIOLETTE BRAMBLE
butterfly pea flower gin, crème de violette, blackberry
SPRINGTIDE
montenegro, peach, rhubarb
HIBISCUS BLOOM
grey goose, hibiscus, st. germain
whistle pig wagyu old fashioned
wagyu infused whistle pig 10yr, r&d aromatic, #7 bitters, demerara sugar
Mocktails
OFFICE PARTY
cranberry juice, grenadine, grapefruit juice
BUNNY SLOPE
pina colada mix, vanilla-cinnamon syrup, lime juice, ginger ale
NOLOMA
grapefruit and agave, lime, hickory salt
WHAT’S UP DOC?
carrot juice, pineapple juice, vanilla-cinnamon syrup, ginger juice
NAVY GROM
grapefruit juice, lime juice, vanilla-cinnamon syrup, soda water
ALMOND FIZZ
cranberry juice, pineapple juice, orgeat syrup, lemon, ginger
Wines by the glass
Sparling Wine & Champagne
MV Taittinger, Brut, La Francaise
MV Prosecco, Caposaldo, Veneto, Italy
MV Roederer Estate, Brut, Anderson Valley, Ca
MV Taittinger, Brut, La Francaise, Champagne
Rose
’22 M Rosé, “Bacigalupi Vineyard” Russian River Valley, CA
Whites
’23 Moscato d’Asti, Elio Perrone, Sourgal, DOCG, Piedmont, Italy
’21 Riesling, Hillick & Hobbs, Lake Seneca, New York
’23 Albariño, La Caña, Rias Baixas, Spain
’23 Tocai, Ribolla, Chardonnay, Massican “Annia” Napa, CA
’20 Chardonnay, Hartford Court, “4 Hearts,” Russian River, CA
Reds
’19 Pinot Noir, Halleck “Three Son’s Cuvee,” Russian River, CA
’18 Tempranillo, La Rioja Alta, Viña Alberdi, Reserva, Rioja, Spain
’20 Malbec, Los Cardones Anko, Mendoza, Argentina
’21 Super Tuscan Blend, Donne Fittipaldi, Bolgheri, Tuscany, Italy
’22 Cabernet Sauvignon, Daou Reserve, Paso Robles, CA
*For the full wine list, please click here. $45 per bottle with a limit of two 750ml bottles or one magnum. Bottles featured on our wine list will be charged half of our list price.
Chef’s Specials
Appetizers
YAKITORI GRILLED BROCCOLINI
pumpkin harissa hummus, salsa seca, pickled tomato
KILO GOLDEN RESERVE
farmed California white sturgeon roe served with accoutrements
CHARRED POBLANO RISOTTO
fire-roasted corn, cotija, foraged mushrooms
Entrees
SURF AND TURF
SNAKE RIVER FARMS FILET MIGNON AND MAINE LOBSTER TAIL
white rose pommes, lacinato kale, pearl onion, bone marrow butter, green sichuan peppercorn demi
Add On – KALUGA ROYAL CAVIAR
JAPANESE A5 WAYGU STRIP STEAK
oaxacan ancho creme, onion ash, arugula, bacon jam, sweet drop pepper
Dessert
All Desserts
SPINDRIFT CAPPUCCINO COBBLESTONE PIE
hazelnuts, chocolate nuggets, maker’s mark bourbon sauce
Carmelia
salted caramel, milk chocolate mousse, dark chocolate crunch, chocolate gateau
SORBET TRIO
cactus pear, blood orange, coconut, thyme biscotti
VANILLA PANNA COTTA
peach compote, macadamia cake, dulcey honeycomb
Liquid Desserts
THE COVE
baileys irish cream, frangelico, coffee
MARINE LAYER
grand marnier, amaretto, coffee
CAFÉ AMORE
cognac amaretto, cream, coffee
GINGER CRÈME
baileys, domaine canton ginger liqueur
Dessert Wines
By The Glass
’17 Royal Tokaji, Tokaji Aszu Five Puttonyos, Hungary
’20 Grgich Hills, Violetta, Napa, Ca
’20 Innishkillin, Icewine, Vidal, Niagra, Can
By The Bottle
’57 Tokaji Aszú, Essencia, Hungary
*For the full wine list, please click here. Corkage fee is $45 per bottle for wines not featured at the restaurant. Limit of 2 bottles.
FAQs
We do offer a rotating menu of Chef Specials. Inquire with your server upon seating for the current specials.
