Restaurant Week Spring 2026
menu subject to change
4 courses $75 per person
Wine Pairing $55 per person
Applied to all sales of Restaurant Week tasting menus will include 20% service charge, local tax and - 7% employee "health and wellness benefits.
first
Cauliflower Panna Cotta
smoked trout roe, local crab, dill crumble
Second
(V) *GREEN & WHITE ASPARAGUS SOUP
potato, spring onion, herby croutons
(V) *STAR ROUTE SALAD GREENS
shinko pear, brokaw avocado, goat gouda, lemon basil vinaigrette
*CRUDO & TARTAR OF BLUEFIN TUNA
namasu, yuzu buttermilk, white tamari, Thai basil
main
(V) BLACK TRUFFLE & PORCINI RAVIOLI
fresh black truffle
*SNAKE RIVER FARMS NY Strip
la ratte potatoes, zuckermans asparagus, morel mushrooms, calcot
*ALASKAN HALIBUT- red rice, fiddleheads, artichokes, lobster nage
VEGAN *MARINATED HODO TOFU
local asparagus, Brussels sprouts, bnutter beans, pumkin seed romesco
sweet
(V) *CHRIMOYA-LEMONGRASS & COCONUT MILK PANNA COTTA
mcginnis ranch strawberries, pinenut and buckwheat granola
(V) *CHOCOLATE POT D’CRÈME
candied pecans, griottes, chantilly cream
extras
*SIGNATURE DISH UNI CRÈME BRULEE
hokkaido uni, reserve caviar, yuzu tobiko, trout roe, crostini
$35 supplement
*LOBSTER RISOTTO
sea lettuce, spring vegetables, reggiano, yuzu
$32 supplement/ $62 if served "animal style"
(V) HOUSEMADE ROSEMARY FOCACCIA
$7 with olive oil; $12 with tallegio cheese fonduta
(V) vegetarian
* gluten free or can be
NOT ALL INGREDIENTS ARE LISTED
PLEASE INFORM US OF ANY ALLERGIES OR DIETARY RESTRICTIONS
CONSUMING RAW OR UNDERCOOKED PROTEIN MAY INCREASE YOUR RISK OF FOODBOURNE