Three Courses
- First CourseLOBSTER MUSHROOM SOUP Fried Fingerling Potatoes, Shaved Carrots, Tomato Confit, Chicken Dumpling, Chives, Mushroom Dust
- Second CoursePOTATO GNOCCHI WITH BEEF RIB RAGU : Lobster mushrooms, Shaved Okra, Smoked Ricotta, Oregano | JAPANESE A-5 WAGYU SEARED ON HIMALAYAN SALT : BLOCK* $35 per oz - 2oz (minimum)
- Third CourseCRISPY SKIN "FAROE ISLAND SALMON" : Quinoa, grilled corn cucumbers red onion chips tempura shishitos carrot puree purslane | "TWO WASH RANCH" POUSSIN AL MATONE : Butternut Squash Puree, Braised Ciopollini, Eggplant Agrodolce, Pickled Ramps, Fried ...
Four Courses
- First CourseLOBSTER MUSHROOM SOUP : Fried Fingerling Potatoes, Shaved Carrots, Tomato Confit, Chicken Dumpling, Chives, Mushroom Dust
- Second CoursePARMESEAN TACOS WITH "CHULA SEAFOOD" CURED SALMON : Cream fraiche shaved radish preserved cucumbers citrus caviar dill
- Third CoursePOTATO GNOCCHI WITH BEEF RIB RAGU: Lobster mushrooms, Shaved Okra, Smoked Ricotta, Oregano | JAPANESE A-5 WAGYU SEARED ON HIMALAYAN SALT BLOCK* $35 per oz - 2oz (minimum)
- Fourth CourseCRISPY SKIN "FAROE ISLAND SALMON" : Quinoa, grilled corn cucumbers red onion chips tempura shishitos carrot puree purslane | "TWO WASH RANCH" POUSSIN AL MATONE : Butternut Squash Puree, Braised Ciopollini, Eggplant Agrodolce, Pickled Ramps, Fried ...
Five Courses
- First CourseQUIESSENCE CHEF'S SPREAD: Local Cheese, Cured Meats, Brick Oven Baked Artisan Loaves, Seasonal Jams | FOIE GRAS MACARONS : $12 per macaron
- Second CourseLOBSTER MUSHROOM SOUP : Fried Fingerling Potatoes, Shaved Carrots, Tomato Confit, Chicken Dumpling, Chives, Mushroom Dust
- Third CoursePARMESEAN TACOS WITH "CHULA SEAFOOD" CURED SALMON : Cream fraiche shaved radish preserved cucumbers citrus caviar dill | SOIL & SEED FORAGED GARDEN : A Bountiful Collection of Fresh & Preserved Soil & Seed Garden Vegetables, Accompanied by Season...
- Fourth CoursePOTATO GNOCCHI WITH BEEF RIB RAGU: Lobster mushrooms, Shaved Okra, Smoked Ricotta, Oregano | JAPANESE A-5 WAGYU SEARED ON HIMALAYAN SALT BLOCK* $35 per oz - 2oz (minimum)
- Fifth CourseCRISPY SKIN "FAROE ISLAND SALMON" : Quinoa, grilled corn cucumbers red onion chips tempura shishitos carrot puree purslane | "TWO WASH RANCH" POUSSIN AL MATONE : Butternut Squash Puree, Braised Ciopollini, Eggplant Agrodolce, Pickled Ramps, Fried ...
