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

canapés - choose up to three

  • yellowfin tuna crudo

    shaved fennel, kalamata olives, crispy shallots, meyer lemon, calabrian chili & tomato conserva, toasted brioche

  • 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 @ $30pp

  • uni

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

first course - 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 salad

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

  • burrata

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

second course - 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 $15pp (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

  • carbonara

    linguine carbonara, crispy pancetta, parmigiano reggiano

  • seared kabocha squash

    oyster & king trumpet mushrooms, oil cured moroccan olives, almond romesco sauce, cara cara oranges, blood orange oil

  • cassoulet

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

  • carnaroli risotto

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


  • artisan bread & piemontese butter

    local artisan sourdough, delitia butter $5pp

dessert - choose one

  • panna cotta

    mason jar meyer lemon panna cotta, lemon curd, persimmon compote

  • tiramisu

    lady fingers, espresso, mascarpone

  • flourless dark chocolate cake,

    tahitian vanilla bean ice cream, pomegranate, 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

$1500 minimum which includes tax (8.5% SF/9.5% LA) and an 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