Menus · Dinner

Dinner.

A seasonal menu rooted in Alaskan waters and Pacific shores. Raw bar, beginnings, and plates from coast and land.

Raw Bar

  • Oysters on the Half Shell★

    4.5 ea / 27 half doz

    Daily selection from Kachemak Bay & the Pacific Northwest. Mignonette, cocktail, lemon.

  • King Crab Cocktail

    38

    Bristol Bay red king crab, Meyer lemon aioli, fennel pollen.

  • Hamachi Crudo

    24

    Yellowtail, blood orange, fermented chili, puffed quinoa.

  • Spot Prawn Tartare

    26

    Alaskan spot prawns, finger lime, brown butter dashi.

  • Le Plateau Royal★

    165

    Two dozen oysters, king crab, prawns, scallop crudo, caviar service. For two.

Beginnings

  • Smoked Sablefish Rillette

    19

    House-smoked black cod, crème fraîche, sourdough croutons.

  • Roasted Bone Marrow

    22

    Parsley & shallot salad, fleur de sel, charred levain.

  • Endive & PearV

    18

    Aged comté, candied walnuts, champagne vinaigrette.

  • Caviar Service

    145

    Kaluga hybrid, traditional accompaniments. 30g.

From the Coast

  • Halibut, Brown Butter Dashi★

    54

    Line-caught Alaskan halibut, charred leek, sea beans, trout roe.

  • Diver Scallops

    48

    Saffron beurre blanc, cauliflower, golden raisin.

  • Whole Roasted Branzino

    52

    Salsa verde, preserved lemon, fingerling potato.

  • Lobster Tagliatelle

    46

    Maine lobster, tarragon cream, espelette breadcrumb.

From the Land

  • Wagyu Strip

    78

    8oz Snake River Farms, bordelaise, marrow potato.

  • Duck Breast

    44

    Cherry gastrique, foie torchon, charred radicchio.

  • Roasted Chanterelle RisottoV

    32

    Vacherin, hazelnut, brown butter.

Menu rotates with the seasons. Please inform us of any allergies.