The experience is a relaxed, guest-centered approach to dining, favoring genuine & intentional hospitality over formality. The four-course menu is shaped by close relationships with local farmers, ranchers, artisans, and winemakers and routinely evolves to create an unique and delicious meal with new and bold flavors.
The artichokes are poached in a zesty citrus broth then charred over embers. To create a fragrant base, artichokes and citrus lay in a broth enriched with leeks, roasted yeast, and truffle juice. The garnishes are finished with pine bud oil, black winter truffles, and thinly sliced guanciale. This is to bring a balance to fresh and earthy flavors.
I love drinking Champagne with this dish, as it beautifully enhances the salad’s brightness. If you prefer a still wine, try the Sauvignon Blanc from Arnot-Roberts. Its minerality and acidity complement the vivid citrus. If you prefer something from France, hit up Domaine Didier Dagueneau for some priceless drops from the Loire. Their whites are simply divine. Lastly, we make our own Saison in collaboration with Sante Adairius Rustic Ales “SARA,” infused with Bearss lime and spruce tips. It’s an incredible pairing if you like to go that route.
The abalone is gently pounded then grilled over white oak charcoal while the liver is simmered in a seaweed broth and blended into a paste made with the remaining kelp from the toasted nori and dashi sauce, seasoning the grilled abalone perfectly while the rice is steamed and seasoned with a sweet vinegar infused with three types of local seaweed to bring out the clean flavors, the Brussels sprouts are fried to get that deep earthiness. The koji and mushroom fermentation are enriched with butter and generously drizzled around the plate.
Did I hear butter? Yes, chef! While the sommeliers may default to white Burgundy, consider some alternative routes. Rajat Parr’s incredible Chardonnay-Sauvignon blend from Phelan Farm hits all the right notes, with a rich buttery texture and refreshing acidity complemented by savory flavors that pair beautifully with the fermented mushroom sauce. For an old-world option, consider a classic white Rioja from Viña Tondonia to complement this umami-packed dish.
The hay added directly to the charcoal showcases the different parts of the squab and accentuate the essence of the aged bird. We preserve yellow peppers from Weiser Family Farms and yuzu from Girl & Dug Farm, undergoing a 14-day lactic fermentation to develop a heated yet vibrant flavor. The jus is made from squab broth, Banyuls vinegar, and dried tomato and cherry paste. The result is a bright sauce paired with charred endive and a chewy beet.
A Syrah or Rhône-style blend won’t disappoint—our dishes aren’t heavy, so keep it light. For something enchanting, try the Ravie from the talented Alice at Âmevive. If you prefer a fuller-bodied option, the Zinfandel from Sky Vineyards on the top of Mt. Veeder.
The sea buckthorn sorbet and oolong tea mousse are paired with caramelized pumpkin seeds and “honeycomb.” It’s medium sweetness, so consider the pairing in terms of complementary acidity and sweetness. A wonderful option is to enjoy Swedish apple ice wine. Other great avenues to explore include a sparkling wine with a touch of sweetness. A hint of nuttiness in the finish will work beautifully!
The Menu
$150
Rooted in the same soil, shaped by the same climate, and reflective of the same place.
We’re proud and excited to be part of one of the world’s finest wine regions. To celebrate this, we’re dedicating ourselves to serving and sharing California wines. We believe the wines matches the energy we are cooking and the ingredients we use.