Yellowfin Tuna 35
braised turnips, yuzu koshu, smoked ham hock jus

Scottish Salmon 32
Belgian endive, violet mustard, smoked almonds, Chanterelle mushrooms

Farm raised Sonoma rabbit 35
roasted rack, braised leg, bacon wrapped loin, golden raisin emulsion, candied garlic

Monterey Red Abalone 48
pickled pumpkin, Blue Foot chicken confit, sherry wine jus

Roast Breast of Duck 38
seared artisan foie gras, roasted pear, walnut

Colorado Lamb "Rib-Eye"44
artichoke ravioli, cauliflower puree, garlic jus

South Texas Antelope 37
roasted chestnuts, cannellini beans, garlic sausage

Roast Bone-In Rib Eye 95 for two
truffled potato croquette, Matsutake mushrooms, carved tableside