Where Fire Meets Pure Elegance

Smoked apple gelée, pickled sea asparagus, finger lime pearls, cold-pressed wild mustard seed oil.

Whipped goat curd from Point Reyes, pistachio dust, hot clover honey drizzle, fermented blackberry vinegar.

Charred over California white oak, bone marrow bordelaise, roasted chanterelle mushrooms, black garlic butter.

Embered leek confit, caramelized dashi broth, braised baby bok choy, toasted nori essence.

Hand-folded egg pillows, white alba truffle emulsion, aged parmesan reggiano, crispy sage leaves.

Fresh sweet Dungeness crab, calabrian chili crunch, preserved Meyer lemon zest, parsley leaf oil.

Aged basmati rice slow-cooked on dum with wood-roasted marinated lamb shoulder, saffron, caramelized onions, mint, and served with cucumber burani raita.

Clay-oven charred free-range chicken simmered in a velvety tomato, cashew cream & kasoori methi gravy, served with warm oak-fired garlic naan.

House-made cottage cheese cubes marinated in smoked hung curd, spiced mustard seed oil & Kashmiri chili, charred over live embers with cilantro-mint chutney.

Black lentils slow-cooked overnight over oak wood embers with dark butter, fresh ginger, heirloom tomato reduction, finished with churned cream.

Valrhona 72% dark chocolate, toasted hazelnut praline, smoked Maldon salt, bourbon vanilla gelato.

Crisp meringue base, elderflower mascarpone cream, spiced honey gastrique, thyme blossoms.

Single barrel rye, charred cedar smoke infusion, charred orange peel oleo saccharum, black walnut bitters.