Sushi-grade tuna with a delicate sesame-nori sear, accented with ponzu, balanced by yuzu gel and avocado-wasabi mousse, and a crescent of puffed rice crisp
A duet of seasonal red and golden beets, balanced with watermelon and truffle-whipped goat cheese, nestled among organic leaves, with orange balsamic reduction and delicate balsamic pearls
22.00
Suggested wine pairing: Rosé-Miraval, Cótes de Provence, France, 2023- delicate, floral
Avant Caesar Salad (RGF)
A refined interpretation of the classic, crisp romaine hearts, silky garlic anchovy emulsion, aged Gruyère, finished with a toasted ciabatta crisp
19.00
Suggested wine pairing: Sauvignon Blanc- Roger Neveu, Sancerre AOP, France, 2023- flinty, citrus
Kindled by warmth, these first embraces awaken the senses.
Blue Crab and Reef Fish Cake
Delicately seared blue crab and local reef fish, paired with a smoked pepper emulsion and fermented garlic aioli. Finished with crushed toasted hazelnuts for nuance and texture
Tender Wagyu beef meatballs enriched with smoked cheddar, served over a cool sweet-savory tomato marmalade. A
refined play on comfort and indulgence, elevated by umami depth and balanced acidity
23.00
Suggested wine pairing: Sangiovese - Castello d i Bossi, Chianti Classico DOCG, Tuscany, Italy, 2022
Pan-seared Faroe Islands salmon, served with confit baby potatoes and a Sicilian caponata, a medley of stewed eggplant, tomato, and capers. Finished with vibrant salmon roe for a briny flourish
Seared grouper highlighted by the warmth of toasted hazelnut, served over creamy polenta with pineapple relish and a tender leek fricassee. Finished with a delicate coconut beurre blanc
57.00
Suggested wine pairing: Viognier - Cambria, Santa Maria Valley, 2023 – apricot, floral
Oceanic Discovery
A daily inspiration from the sea, featuring the freshest catch, artfully paired with seasonal accompaniments and coastal aromatics.
Buttery Chilean seabass glazed in sweet white miso, set atop a cloud of cauliflower mousse and tender couscous with confit wild mushrooms. Finished with an aromatic yuzu dashi, umami-rich with a bright citrus finish
Linguine folded into a rich shellfish reduction, crowned with sweet lobster tail. Finished with crisp pancetta, fragrant fennel pollen, and fire-charred summer corn for a smoky-succulent finish
60.00
Suggested wine pairing: Chalk Hill, Russian River Valley, 2023 – stonefruit, vanilla
A bourbon-glazed Berkshire pork chop paired with Gruyère polenta, its richness brightened by charred corn fricassee and finished with smoky-sweet bacon jam. Rustic yet refined.
Luxuriously seared Wagyu filet set over pomme purée, accompanied by grilled autumn vegetables, and completed with a glossy demi-glace of classic refinement
64.00
Suggested wine pairing: Merlot - Ferrari-Carano, Sonoma County, 2022
32-Hour Braised Short Ribs (GF)
Revealed tableside from a domed cloud of applewood smoke, meltingly tender short ribs paired with truffle pomme purée, honey-glazed heirlooms, and a chocolate demi-glace
Pan-seared to perfection, tender veal accentuated with a vanilla-infused parsnip mousse, accompanied by layered black truffle potato pavé and finished with a velvety currant-port gastrique
A modern take on tradition—silken cheesecake delicately layered with crisp filo pastry, kissed with fruit syrup, and interwoven with toasted pistachios and walnuts. A refined balance of cream, crunch, and sweetness
16.00
Apple Crisp Ice Cream Sundae
Chef Je’s warm spiced apple compote crowned with vanilla ice cream, candied walnuts, fresh whipped cream, and a whisper of dark chocolate—an elegant expression of comfort
14.00
Dark Chocolate Mousse
Dark chocolate mousse infused with raspberry puree, finished with fudge sauce and fresh seasonal berries
14.00
Autumn Spiced Carrot Cake
Fragrant carrot cake with cream cheese frosting, complemented by dried fruits and warm, toasty pecans
