Only as Good as Your Last Meal...

This statement holds truth for many. If we are passionate about our craft and we strive to do the best we can, we are only assured of just that~ that we are committed. There are no guarantees. No certainties that we will be the best at what we do, or any absolution's about the food we create. We merely push ourselves to do our extreme best...to soar above and beyond our own expectations, higher than any of those set by our guests, with an aim to set the bar higher than we know is obtainable. If we do this with committed persistence, and push ourselves into that realm, knowingly, we are falling short or our mission, yet in so doing, we tend to exceed our guests levels of expectations...sometimes. If we do not, then we are only second rate at best. We are judged by our competencies and levels of execution every day, every shift, every meal, and every ingredient. This is(and what should) what drives us to do better than we did the day before. From this experience, we learn and grow and hopefully, become better cooks and people from it. If we listen to our guests, we expand even further and with a humble sense of professionalism, we can do better. Our proof is in our work. Our last meal served. This menu was ours. Hopefully, we will have at least come close so that we know what and where we need to improve upon tomorrow.
Ahi Tuna Tartare & Avocado "Ravioli"
mango, beet oil (not pictured)
Diver Sea Scallop Ceviche
Cucumber-Lime Gelee, Compressed Cantaloupe, Shaved Marcona Almonds,
Meyer Lemon Dressing
Hawaiian Monchong-Potato Sandwich Snack (not pictured)

Duck Breast Sous Vide, Foie Gras Fondant "Brulee", Pea Pancakes, Rhubarb, Pea Ice Cream, Peas & Carrots with Lovage, Pea Boisson, Ramp Oil
Maine Lobster & Orange Mojo
Pan Roasted Monkfish, Grilled King Trumpet Mushrooms, Pineapple Sage
Coconut Emulsion


Fennel-Grapefruit Composure, Cherry Granite (not pictured)

Oregon Beef "2 ways"...
Oregon Country Tenderloin, Caramelized Onions, Morels, Salsify

Syrah Braised Painted Hills Short Rib

Green Lentils, Artichokes Sous Vide, Claudio Corallo Chocolate Essence

Warmed Brebirousse d'Argental
House Preserved Bing Cherries, Hazelnuts, Truffle Jus

"A Light Bite"...
by demand, a light degustation of sweet
Rose Geranium Milkshake, Cuillier aux Fruits
Apple Salad, Apple Sorbet, Caramel
Poached Pears, Chai Sorbet, Florentine


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