Dinner Bar Room

First Course

MUSSEL BISQUE 15
STEAMED MUSSELS / BRIOCHE CROUTONS / CELERY SEED OIL

SMOKED DUCK FOIE GRAS TERRINE 23
QUINCE/ PORT JELLY / ENDIVE REMOULADE / PAIN D'ÉPICE

DIVER SEA SCALLOP “SANDWICH” 16
SUGAR SNAP PEAS / PASSION FRUIT / CHIVES
FOIE GRAS SUPPLEMENT $5

PEEKY TOE CRAB CAKE 18
GRANNY SMITH APPLE / FRISÉE / HORSERADISH DRESSING

CHESTNUT TORELLINI 15
PECORINO CHEESE / SAGE / POMEGANATE SEEDS / BROWN BUTTER SAUCE

YELLOW FIN TUNA TARTARE 17
DAIKON RADISH / NORI TOAST POINTS / MISO SAKE DRESSING

PASTRAMI PORK BELLY SLIDERS 15
RACLETTE CHEESE / COLE SLAW / RUSSIAN DRESSING

FARMED BABY GREENS SALAD 9
GOAT CHEESE / AUTUMN VEGETABLES / SHERRY DIJON VINAIGRETTE

AUREOLE GRILLED BURGER 19
APPLE WOOD SMOKED BACON / WHITE CHEDDAR / PICKLED RAMP DRESSING

MISO ALASKAN BLACK COD 32
FORBIDDEN RICE / BABY BOK CHOY / SHIITAKE MUSHROOMS / CITRUS BUTTER SAUCE

FENNEL PARSLEY SAUSAGE 31
POTATO PURÉE / CARAMELIZED ONIONS / VEGETABLE CRUDITÉS / CHICKEN JUS

SCOTTISH ORGANIC SALMON 32
SMOKED BACON / BRAISED CABBAGE / GREEN APPLE / COUNTRY MUSTARD SAUCE

MEDITERRANEAN DORADE 33
JERUSALEM ARTICHOKE / SWISS CHARD / WARM YELLOW BEET VINAIGRETTE

BRAISED LAMB SHANK 30
TRUFFLE GRITS / ROASTED GARLIC / BRUSSELS SPROUTS / PEARL ONIONS

ACHIOTE SPICE CRUSTED HAWAIIAN ESCOLAR 35
FINGERLING POTATOES / OLIVE / MARCONA ALMONDS / CARAMELIZED ONION BROTH

BEEF TENDERLOIN & ALASKAN KING CRAB 48
HARICOT VERT / PARSNIP PURÉE / PEARL ONIONS / HORSERADISH BEEF JUS