Spring Lamb 42
oil cured olives, Knoll farms nettles, braised potato fondant
Braised Veal shortrib 34
Hawaiian plantation prawns, stuffed squash blossoms, confit zucchini
Roast California squab 32
date puree, chickpea crepe, Moroccan harissa
Farm raised Red Abalone” MP
English pea ravioli, Smithfield ham, lemon garlic shoots
Wild Texas Venison 38
piquillo pepper, candied yams, almond-shallot vinaigrette
Slow Roasted Scottish Salmon 32
Cochella Valley corn, Dungeness crab, pickled spring onion
Prime New York Strip 39
tempura shallots and broccolini, yuzu butter potatoes, pink cave salt
Alaskan Halibut 37
braised green garlic, pork belly,lemon-caper vinaigrette
