In Central California and the Salinas Valley, the vegetables reflect the rhythm of the seasons more abundantly than perhaps any other region in the country. This menu is designed primarily with the local farmers’ markets in mind; the freshest seasonal produce is then paired with the meat, if any, and is specifically chosen to complement the delicate flavors of the vegetables. 

Amuse  Bouche

Wild Watercress & Oysters
vichyssoise, sea beans, beausoleil oysters gelée

Haricot Vert & Tuna
soft quail egg, fingerling potato, tomato, yellowfin tuna tartare

English Pea & Prawns
velouté, black truffle, hawaiian blue prawns

Heirloom Tomato & Parmesan
tomato aigre doux, lemon cucumber, violet salad, aged balsamic vinegar

White Corn & Maine Lobster
white corn pudding, tarragon, caramelized ginger, maine lobster

Mustard & Sweetbread
creamy mustard greens, jumbo asparagus glacée, red onion, veal sweetbread

Artichoke & Red Abalone
heirloom tomato vinaigrette, artichoke confit, black olive, slow cooked red abalone

Zucchini & Loup De Mer
italian zucchini, seppia, sweet pepper, bottarga, loup de mer

Carrot & Foie Gras
maroon carrots, loquat , bitter chocolate, seared foie gras

Pluot & Quail
pluot, mizuna, foie gras, sechuan pepper,  quail “en crapaudine”

Little Gem & Porcini
porcini ravioli, summer black truffle, pigs feet, “jus de viande vinaigrette”

Turnips & Duck
turnips purée,  black mission fig, foie gras, roasted duck breast

Spinach & Veal
potato gnocchi, bloomsdale spinach, morel mushroon, veal strip loin

Radishes & Wagyu Beef
radishes, leeks, parsnip purée, chanterelle, bordelaise, wagyu beef cheeks

Eggplant & Lamb
goat cheese stuffed zucchini blossom, eggplant caviar, lamb loin “persillade”

Cheese
pascal beillevaire cheese selection, raisin bread, seasonal accompaniment

Peaches & Lemongrass
donut peach, raspberry purée, lemongrass ice cream

Apricot & Chocolate
ganache tart, apricot marmalade, pistachio ice cream

 Nectarine & Blackberry
marinated, sautéed crépe, shiso ice cream

Strawberries & Chocolate
chocolate pudding, popcorn ice cream, peanut nougatine

3 selections • 69 dollars
4 selections • 89 dollars
5 selections • 110 dollars

A chef’s tasting menu can be created for the entire table • 150 dollars per person
Wine pairing designed by Sommelier Thomas Perez upon request

Executive Chef – Christophe Grosjean
Pastry Chef – Ron Mendoza