Burrata Cheese Crostini Jamón Ibérico de Bellota Osetra Caviar, Riviera Extra Virgen Olive Oil Country Bread, Whipped Ricotta 29 29 ”Croquetas De Bacalao” Aioli 18 THIRD FIRST Fluke Tuna-Hiramasa-Osetra Caviar Organic Carrot, Dill-Yogurt, Herb Salad Le Charmel, Rose, Cotes De Provance Octopus, White Beans, Herb Emulsion (supplement 5) Ora King Salmon Confit Pascal Jolivet, Sancerre, France Local White Beans, Pole Beans, Lobster Salad Crush Basil Pistou Pasta Salad, Uni Emulsion, Ponzi, Tavola, Pinot Noir, Organic Tomato-Clams Vinaigrette Willamette alley, Oregon Fluke (supplement 5) Swordfish Le Charmel, Rose, Cotes De Provance Tomato, Carrot, Celery, Onion, Saffron, Mint, Mussels, Clams, Squid Organic Carrot and Avocado Salad Ponzi, Tavola, Pinot Noir, Yogurt, Citrus, Avocado, Cilantro, Willamette Valley, Oregon Grain Granola Prime Eye of Rib Louro, Godello Sobre lias, Spain Quinoa, Parmesan, Bacon, “Morcilla”, Local “Calabaza” Salad Jimmy Nardello Pepper Burrata, Mango, Pomegranate, Hazelnut, (supplement 10) Crispy Quinoa Round Pond,“Kith & Kin“ Silverado, Chardonnay, Estate Grown, Cabernet Sauvignon, Napa Valley Napa Valley, California ”Secreto Iberico” Mar & Tierra Grain Salad Organic Tomatoes, Manila Clams, Heirloom Beets, Herbal Goat Cheese, Fingerling Potatoes Pistachio, Arugula Buglioni, Il Bugiardo, Ripasso Montemisio, Pecorin o, Marches, Italy Della Valpolicella, Veneto, Italy Roasted Duck Breast SECOND Roasted Fideos, Mushrooms, Sofrito, Local Zucchini Triangoli Olives, Local Eggplant Pulenta, Malbec, Mendoza, Argentina Guacabo Lamb Ragu, Shishito, Pecorino, Ricotta, Mint Bonelees Milked Veal Chop Garzon, Tannat Reserva, Uruguay Farro, Roasted Mushrooms, Shishito Crispy Soft-Shell Crab (supplement 10) Black Beluga Lentils, Chickpeas, “Cocido Jus Round Pond,“Kith & Kin“ Cabernet Sauvignon, Napa Valley (supplement 5) Pascal Jolivet, Sancerre, France DESSERT Local “Calabaza” Ravioli ”Barriguitas de Vieja” Goat Cheese, Rosemary, Radicchio, Walnut Streusel, Rum Caramel Sasuce, Brown Butter Vainilla Ice Cream Montemisio, Pecorin o, Marches, Italy Quinta Do, Noval, Silval 1997, Port ”Lemon Pie” Pavlova Carnaroli Acquerello Risotto Local Meyer Lemon Cream,Grahams Shirmp. Tocino,Saffron, Parmesan, Chives Silverado, Chardonnay, Estate Grown, Cookies Ice Cream Napa Valley, California Batasiolo, Moscato di Asti, Semolina Rigatoni Pied Mont, Italy Braised Local Chicken, Shishito Peppers, Milk Chocolate Pot de Creme Parmesano Citrus Doughnuts, Coconut Sorbet Louro, Godello Sobre lias, Spain Quinta Do, Noval, Silval 1997, Port Artisanal Farm Cheese Parmentier-Truffle Soup Tropical Fruit Marmalade, Coconut “Arepa” Potato, Leeks, Truffles, Ricotta Gnocchi Louro, Godello Sobre lias, Spain Buglioni, Il Bugiardo, Ripasso Della Valpolicella, Veneto, Italy PRIX FIXE MENU Our menu is a four course dinner 89 per person Chef Tasting Menu Available

*Consuming raw or undercook meats, poultry,seafood or eggs may increase your risk of food-borne illness.

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