Team Menu

The team menu is a collaboration between all mise en place chefs and something every chef on the team offers. Some chefs have specific menus and availability.

fall 2021

canapés – $15 per person (optional)
three courses – $150 per person
four courses – $175 per per person
five courses – $205 per person
we request that your group dine on the same items whenever possible

canapés @ $15 pp – choose up to three
yellowfin tuna crudo, shaved fennel, kalamata olives, crispy shallots, meyer lemon, calabrian chili & tomato conserva, toasted brioche

head-on wild prawns, smoked paprika, roasted garlic, lemon, parsley, chives

crudités – organic heirloom vegetables, whipped greek yogurt-herb-avocado spread

beef tartare, toasted focaccia, shallot, castelvetrano olives, crispy mushrooms, cold pressed extra virgin olive oil, lemon, parsley, parmesan

artisan cheeses, charcuterie, carrot-tahini hummus, cucumber, seasonal pome fruit, local sourdough @ $30 per person

uni, avocado, asian pear, shimichi togarashi, lime, cold pressed extra virgin olive oil, @ $30 per person (inquire for availabilty)

I – choose up to two
hamachi, watermelon radish, avocado, red chili, shallot, micro basil, meyer lemon, cold pressed extra virgin olive oil  

“chopped salad” – romaine lettuce, radicchio, pepperoncini, croutons, provolone cheese, cerignola olives, soppressata, garbanzo beans, red onion, ny-style italian dressing

little gem lettuce, radicchio, frog hollow farms pears, avocado, crushed pistachios, crumbled chèvre, citrus vinaigrette  

burrata, heirloom beets, grapefruit supreme, hazelnuts, crispy leeks, blood orange olive oil

II – choose up to two
liberty farms duck breast, pearl onions, frog hollow farms pome fruit, kabocha squash, savoy cabbage, and noble 03 sherry maple syrup aigre-doux sauce 

prime aged flannery beef NY strip loin, whipped yukon gold potato purée, broccolini, and bordelaise sauce $15 per person (wagyu & japanese beef available. please inquire for market price/availability)

lamb kofta, roasted piquillo peppers, dried green olives, batata harara of marble potatoes, brussels sprouts leaves, and cucumber-mint yogurt purée

local black cod, roasted rainbow carrots, slow cooked leeks, and charred onion-lemon brown butter emulsion

ora king salmon, shaved mango & green papaya, fresno chili, crushed cashews, bhutanese red rice, and green onion cilantro nuoc cham

linguine carbonara, crispy pancetta

seared kabocha squash, oyster & king trumpet mushrooms, oil cured moroccan olives, almond romesco sauce

cassoulet – butter beans, roasted eggplant, piquillo peppers, leeks, chive-cashew & sesame tahini emulsion, dried kalamata olives, vegetable jus

risotto, roasted delicata squash, baby dino kale, oyster mushrooms, parmigiano-reggiano, brown butter
+ $30 per person for black burgundy truffle

add-ons
local artisan sourdough, delitia butter $5 per person

III – choose one
mason jar meyer lemon panna cotta

tiramisu, lady fingers, espresso, mascarpone

flourless dark chocolate cake, tahitian vanilla bean ice cream, crushed praline

almond flour olive oil cake, lemon creme fraiche, dried carrot, orange zest, pistachio crumble

coconut ice cream, roasted pineapple, caramel sauce, maldon salt

$1400 minimum including tax (8.5% SF/9.5% LA) and 18% service charge
we request the group to dine on the same items, however we always accommodate for allergies/aversions 
menu is served in a coursed family style method
table service available upon request