honeynut squash, matsutake + trumpet mushroom, black garlic maple, lacinato kale

Maine Scallops

braised red cabbage, confit turnip, pearl onion, black currant

Pekin Duck Breast

bourbon maple glaze, candied bacon, maple cream, sea salt caramel ice cream

Ricotta Doughnuts

braised greens, roasted beet, gooseberry mostarda

Smoked Pork Belly

peanut butter whip, blackberry gel, jamaican rum caramel, candied peanut

Banana Panna Cotta

caperberry, preserved lemon, quail egg, pickled mustard seed, toasted baguette

Beef Tartare

gooseberry mostarda, walnut-sunflower crumble, brioche, mustard demi

Seared Foie Gras

mocha frosting, coconut espuma, candied pecan, caramel

Chocolate Pumpkin Cake

fermented honey, capriole goat cheese, salsa macha, candied walnut

Roasted Carrots

Prime Black Angus Ribeye

fresno chile romesco, fingerling potato, baby broccoli, lemon

Grilled Octopus

lacinato kale, 'nduja cream, sage, candied pepita

Acorn Squash Tortelloni

fennel, manchego, radish, apple, almond-pepita breadcrumb, sherry vinaigrette

baby greens salad

Consuming raw or undercooked food increases the chance of foodborne illness.

VeganVegetarianGluten-Free

black trumpet + matsutake, burgundy truffle, goat cheese, black garlic maple, cipollini

Squash

Chicken Ballotine is a French dish made with boneless chicken thighs that are rolled around a filling and then cooked. This version features a savory filling of sautéed chanterelle mushrooms, Dijon mustard, and toasted hazelnuts, providing a rich and earthy flavor profile. Here's how to make it at home.

Chicken Ballotine

phony negroni, lemon, sumac, coffee, egg white

CALIBRATIONS

dashi 'risotto', lobster, leek, chive, finger lime

Fjord Trout

humboldt fog goat cheese, fig balsamic, walnut, sunflower shoot, pickled mustard seed

Black Mission Fig + Beet

Kanpachi

Experience a delightful teaser for your palate with our Amuse Bouche, a carefully crafted bite-sized creation that showcases seasonal flavors and artistry. Each morsel bursts with freshness and creativity, setting the stage for an unforgettable dining journey.

Amuse Bouche

$95 PER PERSON | 155 WITH SOMMELIER CURATED PAIRING

FOUR COURSE MENU

seedlip grove notas de agave, yerba buena, eucalyptus, cardamom, lime, soda

BYPH

roasted piquillo-walnut purée, baby broccoli, mint yogurt, fried chickpea

Freedom Run Lamb

Preheat your oven to 400°F (200°C). Cut the honeynut squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.

Prepare the Squash

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the lacinato kale, season with salt and pepper, and sauté for about 5-7 minutes until wilted and tender. Set aside.

Cook the Kale

In the same skillet, add another tablespoon of olive oil. Add the matsutake and trumpet mushrooms, and sauté for about 5-7 minutes until golden and cooked through. Add minced black garlic and sauté for an additional 2 minutes.

Sauté the Mushrooms

In a separate pan, heat a little olive oil over high heat. Season the scallops with salt and pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.

Cook the Scallops

Drizzle maple syrup over the sautéed mushrooms and mix. Serve the roasted squash halves on a plate, topped with sautéed kale, the mushroom mixture, and seared scallops. Drizzle any remaining pan juices over the top.

Finish the Dish

Maine scallops

Honeynut squash

Matsutake mushrooms

Trumpet mushrooms

Black garlic

Maple syrup

Lacinato kale

Olive oil

Salt

Pepper

Score the skin of the Pekin duck breast in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.

Prepare the Duck Breast

In a skillet, heat 1 tablespoon of olive oil over medium heat. Place the duck breast skin-side down and sear for 6-8 minutes until the skin is crispy and golden brown. Flip and cook for an additional 2-3 minutes. Remove from skillet and let rest.

Sear the Duck

In the same skillet, add 1 tablespoon of butter and sauté chopped red cabbage over medium heat for about 5 minutes. Add red wine, vegetable stock, sugar, and vinegar. Reduce the heat and let it simmer for 20-25 minutes until the cabbage is tender.

Braised Red Cabbage

Peel and cut the turnips into chunks. In a small pot, melt 1 tablespoon of butter and add the turnips with enough water to cover. Simmer on low heat for about 15-20 minutes until tender. Season with salt and pepper.

Confit Turnips

In a separate small skillet, heat remaining olive oil and sauté pearl onions for about 10 minutes until they are golden and caramelized.

Pearl Onions

Slice the duck breast and arrange it on a plate with the braised cabbage, confit turnips, and caramelized pearl onions. Garnish with black currants and serve warm.

Combine and Serve

Pekin duck breast

Red cabbage

Turnip

Pearl onions

Black currants

Butter

Red wine

Vegetable stock

Sugar

Vinegar

In a large bowl, whisk together flour, baking powder, salt, and nutmeg.

Mix Dry Ingredients

In another bowl, mix ricotta cheese, granulated sugar, eggs, and vanilla extract until smooth.

Mix Wet Ingredients

Gradually add the dry ingredients to the wet mixture and mix until combined. Do not overmix.

Combine and Form Dough

In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).

Heat Oil

Using a spoon or cookie scoop, drop spoonfuls of dough into the hot oil. Fry until golden brown, about 3-4 minutes per side.

Fry Doughnuts

Remove doughnuts from oil and drain on paper towels. Let cool slightly.

Drain and Cool

In a bowl, combine powdered sugar, maple syrup, bourbon, and milk. Whisk until smooth.

Prepare Glaze

Preheat the oven to 375°F (190°C). Place bacon strips on a baking sheet. Brush with maple syrup and sprinkle brown sugar on top.

Cook Bacon

Bake for 15-20 minutes until crispy and caramelized. Let cool and chop into small pieces.

Bake Bacon

In a bowl, whip heavy cream and maple syrup until soft peaks form.

Make Maple Cream

Ricotta cheese

Granulated sugar

All-purpose flour

Baking powder

Eggs

Vanilla extract

Nutmeg

Vegetable oil (for frying)

Powdered sugar

Bourbon

Milk

Bacon strips

Brown sugar

Heavy cream

Sea salt caramel ice cream

Preheat your smoker to 225°F (107°C). Rub the pork belly with salt, black pepper, and smoked paprika. Let it sit at room temperature for about 30 minutes.

Preparing the Pork Belly

Place the pork belly in the smoker and smoke for about 4-5 hours until the internal temperature reaches 190°F (88°C).

Smoking the Pork Belly

Wrap the beetroot in aluminum foil and roast in the oven at 400°F (200°C) for about 45 minutes or until tender. Once done, peel and slice.

Preparing the Roasted Beetroot

In a saucepan, combine gooseberries, sugar, and apple cider vinegar. Cook over medium heat until the gooseberries burst and the mixture thickens, about 10-15 minutes. Let it cool.

Making Gooseberry Mostarda

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until fragrant. Add collard greens and chicken broth, cover, and simmer for 30 minutes until tender.

Cooking the Braised Greens

Slice the smoked pork belly and serve it alongside the roasted beetroot and braised greens. Drizzle with gooseberry mostarda before serving.

Plating the Dish

Pork Belly

Black Pepper

Smoked Paprika

Olive Oil

Garlic cloves

Onion

Beetroot

Gooseberries

Apple Cider Vinegar

Chicken Broth

Collard Greens

Sprinkle 3 tablespoons cold water over 1.5 tablespoons powdered gelatin in a small bowl. Let sit 5–10 minutes until soft and spongy.

Bloom gelatin

Peel and roughly chop about 2 medium ripe bananas. Purée in a blender or food processor until smooth, measure out 1 cup. If extremely thick, thin with up to 1–2 tablespoons milk to reach 1 cup.

Prepare banana puree

In a medium saucepan over medium heat, combine 1 cup whole milk, 1 cup heavy cream, 1/4 cup granulated sugar, and 1/8 tsp salt. Warm until steam appears and sugar dissolves, stirring occasionally; do not boil.

Heat dairy and sugar

Remove dairy from heat. Whisk in the banana purée and 1 tsp vanilla. Add the bloomed gelatin and whisk until completely dissolved, about 1–2 minutes. If gelatin doesn’t dissolve, return to very low heat and stir until it does (do not boil).

Add banana and gelatin

Optional: strain the panna cotta mixture through a fine sieve to remove any fibers or lumps for a silky texture. Pour the mixture into serving vessels (4–6 small glasses or ramekins), filling to desired level.

Strain and pour

Cover and refrigerate until set, at least 4 hours and up to 24 hours. (Note: chilling time varies with container size; ensure fully set and slightly jiggly.)

Chill

Place 3/4 cup very cold heavy cream in a chilled bowl. Whip with a hand or stand mixer until soft peaks form.

Whip cream

In a separate bowl, beat 1/2 cup creamy peanut butter, 1/2 cup powdered sugar, 1/2 tsp vanilla, and 1/8 tsp salt until smooth. Fold ~1/3 of the whipped cream into the peanut butter to loosen it, then gently fold in remaining whipped cream until light and uniform. Refrigerate until ready to pipe.

Incorporate peanut butter

Place 1 cup blackberries, 1/4 cup sugar, and 1 tbsp lemon juice in a small saucepan. Cook over medium heat, stirring and mashing berries until they release juices and the mixture simmers, about 5–7 minutes.

Cook blackberries

Stir in 1 tsp powdered pectin (or 1.25 tsp agar-agar if using) and simmer 1–2 minutes more, until mixture thickens slightly. If too thick, add 1–2 tablespoons water to loosen. Remove from heat and strain through a fine sieve to remove seeds, pressing to extract as much gel as possible. Cool to room temperature; it will continue to thicken into a spoonable gel.

Add pectin and finish

In a small heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Stir just to moisten sugar and cook over medium heat without stirring (swirl pan occasionally) until sugar turns amber (about 6–8 minutes). Watch closely to avoid burning.

Make caramel

As soon as the caramel reaches amber, remove from heat and carefully stir in 2 tbsp unsalted butter until melted. Slowly whisk in 3 tbsp warm heavy cream (caramel will bubble vigorously). Stir until smooth. Return to very low heat for 30 seconds if needed to combine.

Finish caramel

Allow caramel to cool for 2–3 minutes, then whisk in 2 tbsp dark Jamaican rum and 1/4 tsp flaky sea salt. Let cool to warm (not hot). Transfer to a heatproof container and refrigerate to thicken slightly; rewarm briefly before pouring if it becomes too firm.

Add rum & salt

Line a baking sheet with parchment. In a small skillet over medium heat, combine 1/4 cup sugar and 1 tbsp water and bring to a simmer. Add 1/2 cup peanuts and stir continuously as the sugar dissolves and crystallizes, then melts again and coats the peanuts (5–7 minutes). When syrup crystallizes and then re-melts into a glossy coating, immediately spread peanuts onto the prepared sheet and separate with a fork. Sprinkle 1/8 tsp salt over warm nuts.

Candy peanuts

Let peanuts cool completely (10–15 minutes) then roughly chop or leave whole, as desired.

Cool and chop

When panna cotta is fully set, spoon or pipe a thin layer (about 1–2 tablespoons) of cooled blackberry gel over each panna cotta. Chill 10–15 minutes to set the gel slightly.

Layering

Pipe or dollop about 2 tablespoons peanut butter whip onto each panna cotta (or to one side as a quenelle).

Add peanut butter whip

Warm the Jamaican rum caramel slightly if it's too thick, then drizzle approximately 1 tablespoon over each dessert, allowing some to fall onto the side of the panna cotta. Scatter candied peanuts (about 1–2 tablespoons) on top and around. Garnish with fresh banana slices and blackberries.

Drizzle caramel & finish

Serve chilled. If you prefer stronger rum flavor, add an extra teaspoon of rum to the caramel just before serving. Leftovers: keep components refrigerated separately for up to 2 days (caramel up to 1 week refrigerated).