Tasting Menu

First

Alaskan King Crab Timbale with Avocado, Osetra Caviar, & Meyer Lemon

Second

Salad of Watercress, Wild Oregon Blackberries, Lavender & Smoked Trout

Third

Warmed Baby Beet Carpaccio, with Crumbled Feta Cheese & Shaved Fennel

Fourth

Salt Baked Tenderloin of Veal, with Mountain Gorgonzola, Haricot Vert, & Crispy Shallots

Fifth

Dark Chocolate Tart with, Hazelnut Brittle, & Mocha Foam