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.
Striped Jack is dry-aged for about a week before we break it down and marinate it between sheets of kombu. Gooseberries are lactic-fermented with white rice koji until fizzy yet fruity, along with celery oil, which we generously dress the fish with in this vibrant broth. Celtuce is compressed in oil infused with wasabi from Half Moon Bay and topped off with grilled spring peas. For libation, I’d love to drink a dry white wine that can counteract the sharp acidity from the gooseberry while complementing the subtle umami of the Stripe Jack. Check out a Chardonnay/Savagnin from Phelan Farm; it’s a fantastic and lively expression. Or if you’re in the mood for champagne, choose something with age, because you can.
Abalone and asparagus are brushed with butter infused with rose geranium and grilled. The liver is cooked with sweet onions and roasted seaweed, all served over Luna rice from Sacramento, steamed in a broth infused with raw nori. It’s all about welcoming spring and bringing umami and herbaceous notes together on a plate. Depending on where you are from, you might approach this dish differently. I love to see Didier Dagueneau's late-harvest Sauvignon Blanc as an excellent choice to handle the complexity. For our California love, try our Riesling from Tatomer; it will certainly vibe well with the abalone and asparagus. If you opted for a grower’s champagne with the first course, you will be just fine with this one as well—sit back and enjoy the transformation of the champagne.
The squab is aged for up to 14 days on the crown. Over fresh pine tufts, the squab is grilled low and slow. Hen of the woods mushrooms are deep caramelized over the embers and served with a hazelnut miso condiment and cold-smoked butter emulsion infused with spring matcha. Together with a bright truffle sauce, this has Pinot Noir written all over it. We have some fantastic Californian options; I can’t think of anything tastier than Ted’s Littorai "One Acre"or Radio Coteau “Belay.”
Raw-milk sherbet is served over chamomile meringue and a compote made of chewy bits of beet, black currant, and blackberries. Black tea Chantilly and currant leaf oil finish the dessert along with condensed grape vinegar. I’d love to pair any milk-forward dessert with sweet wines that have a touch of caramelized notes. I tried this with a fortified Macvin, and it was an absolute delight!
The Menu
$150
Please note that our menu is subject to change based on seasonal ingredients and market availability. We cannot accommodate guests with celiac and/or milk protein allergies, nor vegans.
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 these wines match the energy of our cooking and the ingredients we use.
“Healthy LA” is our employee-wellness program. A 4 % charge on each check supports health coverage and other benefits for full-time team members. The program is optional, and the charge will be removed upon customer request.
