09/27/2026
The final week of our current menu is here ✨
Third Course: Taste the first flavors of fall with tender celery root ravioli filled with sage and butternut squash, nestled alongside lemongrass-scented potatoes, roasted cherry tomatoes, and silky black garlic cashew crème.
Fourth Course: A golden potato hand pie filled with caramelized fennel and roasted turnip, paired with smoky chanterelle mushrooms, sweet nectarine preserves, corn, and a roasted bell pepper coriander sauce.
Fifth Course: A trio of delicate yokan duos featuring strawberry coconut crème and matcha green tea, accompanied by white Concord grape, bright yuzu gastrique, toasted pandan, and hazelnut crumble.
Come savor these flavors with us one last time before the menu changes. we’d love to welcome you in.
