Tasting Menu 80 Wine Pairing 45
Chilled Zucchini Soup
marinated summer squash, black pepper ricotta
balsamic pearls, pecorino crisp, basil
pickled carrot, pistachio
King Oyster Mushroom “Barbecue”
carrot-fennel slaw, warm potato salad
Theo Chocolate Ganache Cake
cocoa cream, sea salt
We request that everyone at the table enjoy the same size tasting menu. Vegan and gluten free menus are available upon request.
Executive Chef Joel Panlilio General Manager Mark Licastro
* Consuming raw or undercooked foods may increase your risk of foodborne illness. Underlined items may not be certified organic. Please note that there is no organic certification for wild foods. 20% gratuity will be added to parties of 6 or more.