A creative take on some classics along with some of my personal favorites. *special requests encouraged*
Yellowfin tuna tartare: Lily bulbs, quail egg yolk, garlic blossoms and espellet pepper.
Slow braised beef short rib with confit onion, garlic and bleu cheese butter on a crostini/ pickled with onion/ scallion curls.
Asparagus and Yuzu broth, shaved breakfast radish, blood orange, and cucumber
Saffron cream risotto: grilled asparagus, marinated cherry tomatoes, A choice of white wine poached shrimp or Dungeness crab.