DINNER

Available :: 4:30pm to 10:00pm

RAW Bar

seafood tower 
nori wrapped steelhead, albacore tuna tataki, mussel escabèche, dungeness crab louie, snow crab legs, prawns, oysters
for two | 79
for four | 159

one pound of poached & chilled lobster | 65

oysters | market price
shallot mignonette, cocktail sauce, thai chili espuma

caviar service – chef roger ma reserve
traditional garnish, buckwheat blini, chopped egg, chives, crème fraiche, shallot, capers
    classic ossetra 30g | 145
    kaluga premium 30g | 155

Appetizers

fall harvest salad | 23
locally farmed kale, chicories, truffle manchego, bartlett pear, roasted celeriac, aged sherry vinaigrette, puffed grains

hamachi crudo | 27
spring onion, cucumber, radish, sesame, chili aioli, chilled soy broth

brant lake wagyu beef carpaccio | 26
soy-lime vinaigrette, herb emulsion, pickled shiitake, crispy shallot, garlic, seasoned rice paper

foie gras terrine | 29
almond pudding tartlet, amaretto gel, pickled cherry, toasted brioche

beet & burrata salad | 26
grilled treviso, spiced candied walnut, orange, beet meringue

fremantle octopus al la plancha | 28
ras el hanout stewed chickpeas, socca chips, herb yogurt, arugula

lobster bisque | 26
prawn toast, sesame, tarragon

mains

charcoal grilled sablefish | 52
soy-sake glaze, local bull kelp, radish, roasted king oyster mushroom, bone broth emulsion

roasted ling cod | 44
chorizo stuffed peppers, toasted couscous, charred leeks, perelló gordal olives, sauce basquaise

seafood linguine | 39
mussels, clams, pacific white prawns, humboldt squid, shellfish butter sauce, calabrian chili breadcrumb

seared hokkaido scallops | 48
curry sauce, chiang mai sausage, eggplant, lemongrass rice pilaf, thai pesto, green beans, crispy rice noodles

grilled hanger steak | 45
potato espuma, buckwheat crusted carrots, puffed buckwheat, carrot puree, onion marmalade, red wine jus

slow cooked lumina lamb shank | 50
ancient grain ‘risotto’, charred cabbage,natural jus

A5 miyazaki prefecture wagyu | 32 per oz
2oz minimum
a5 grade striploin, seasonal accompaniment

prime striploin | 62
add foie gras | +26
celery root fondant, beef ragu ‘fleischinacka’ red wine jus

housemade cavatelli | 35
add pacific prawns | +16
sage brown butter sauce, butternut squash, apple, parmesan, nut veirge

FOR THE TABLE

clay baked salmon | 120
fig leaf wrapped salmon spiced with sumac, fennel pollen and espelette, served with roasted fennel, sauce beurre rouge

50oz bone-in tomahawk ribeye | 225
canadian angus beef seasoned with porcini powder, salt, tellicherry pepper, served with broccolini, red wine jus

house sourdough | 15
served with whipped truffle cream, aged balsamic, sicilian olive oil

cornbread | 8
cornbread muffins with salted butter

pomme dauphine | 15
choux pastry, potato, truffle aioli

truffle fries | 15
handcut kennebec potato, parmesan, chives

roasted brussels sprouts | 15
tiroler bacon, sherry maple gastrique

spinach gratin | 16
garlic spinach purée, wild oregano, bread crumbs

charred broccolini | 16
lemon, parmesan, calabrian chili