Tzatziki, kasseri cheese.

short rib, red pearl onion, salsa verde, grilled semolina bread.

seaweed preserved lemon butter.

Black pepper, lemon, crème fraîche, and smoked trout roe.

Hummus, olive oil, brined onion, charred lemon and pita.

Romaine leaves, pecorino romano, semolina crouton, white anchovy and caesar.

Champagne mignonette, cocktail sauce and umami sauce.

6 pieces. Cocktail sauce and grilled lemon.

Clarified butter and mustard sauce.

King crab, butter bibb lettuce, cured yolk, tomato, asparagus, avocado, poppy seed dressing.

Iceberg, tomato, bacon, red onion, Point Reyes blue cheese, buttermilk dressing, sherry gastrique.

Watercress, chèvre, fuji apple, honeycomb, beet purée, pistachio orange vinaigrette.

Cucumber, fennel marmalade, coriander crumble, burrata, dill pollen and preserved lemon vinaigrette.

Oyster, lobster, shrimp cocktail, king salmon tartare, king crab, tuna poke, champagne mignonette, cocktail sauce, mustard sauce, and umami sauce.

8 oz.

7 oz.

20 oz.

Escabeche-style, horseradish caper relish, pickled mustard seeds and pink peppercorns.

Smoked olive oil, brined onion, hard-cooked egg, chive, lemon zest and steelhead roe.

Sesame, soy, avocado, scallion, macadamia nut, jalapeño, cucumber and nori.

Petit greens, pearl onions, cured egg yolk, grilled semolina bread.

Dry-aged in house.

32 oz. Dry-aged in house.

18 oz. Dry-aged in house.

14 oz. Dry-aged in house.

Two double-bone chops.

Neuske’s hand-cut bacon, soft poached egg, black salt.

Wood-fired roasted garlic ash butter.

King crab terrine, asparagus and Bearnaise.

1 oz. Served with yukon gold latkes, deviled egg purée, crème fra îche, caper, red onion and chive.

1 oz. Served with yukon gold latkes, deviled egg purée, crème fra îche, caper, red onion and chive.

1 oz. Served with yukon gold latkes, deviled egg purée, crème fra îche, caper, red onion and chive.

1 oz. Served with yukon gold latkes, deviled egg purée, crème fra îche, caper, red onion and chive.

House cultured butter and fleur de sel.

Roasted garlic ash aioli.

Chive and crème fraîche.

De Robuchon.

Caper, parsley, lemon, and brown butter. Served a la carte.

Cauliflower, sweet corn, peas, seasonal mushrooms, and preserved lemon vinaigrette.

Peruvian potato, smoked yogurt, radish, cucumber, pear, dill.

Sunchoke purée, fennel, hazelnut dukkah, chervil, olive oil.

A l’orange served whole. Served a la carte.

Buttermilk brined, pressure. Fried half or whole.

Sauce gribiche, lardo.

Espelette pepper, garlic tahini, preserved lemon.

Pecorino Romano.

Cilantro, jalapeno, ginger and garlic.

Gruyere, reserve cheddar and Torchio pasta.

Pistachio, orange honey.

Trumpet royal, romesco, charred and pickled scallions, and cashews.

Roasted sweet corn custard and turbinado sugar.

Horseradish mustard sauce.

Mushroom conserve, caraway mustard, pecorino, and horseradish.

Served with cucumber, fennel marmalade, burrata, coriander crumble and dill pollen.

King crab, butter bibb lettuce, cured yolk, tomato, asparagus, avocado and poppy seed dressing.

Avocado cream, orange, beets, pistachio, vanilla vinaigrette.

Honeycomb, berries, kiwi, passion fruit and sesame crisp.

Frisèe, avocado, pea shoot, green apple and salsa macha.

Crab terrine, bèarnaise, poached egg, challah, asparagus and fine herbs.

Chives, potato, black truffle and bitter greens.

Two eggs, latkes, challah toast.

Squash, zucchini, eggplant, tomatoes, passata, poached egg and pecorino.

Ricotta, Beecher's white cheddar, mozzarella and eggs.

Blueberry compote, vanilla orange cream.

Bananas, bourbon caramel and whipped cream.

Spiced a5 wagyu, crispy hash brown, fire-roasted relish and sunny side up egg.

Dry-aged and braised short rib, garlic honey jus, creamy grits and confit garlic.

Cured ora king, smoked sablefish, medium boiled egg, steelhead roe, dill, crème fraîche and capers.

Cocktail sauce, grilled lemon.

Sesame, soy, avocado, scallion, macadamia nut, jalapeño, cucumber, and nori.

4 varieties. Champagne mignonette, cocktail sauce and umami sauce.

8 oz.

14 oz.

7 oz.

24 oz.

Half chicken, half oz sterlet caviar.

Dry-aged butcher’s grind, ‘french onion soup’ onions, Beecher's flagship cheddar, zip mayonnaise, pickled mustard seed, sourdough bun.

Yeasted, butter and maple syrup.

Torchio pasta, reserve cheddar, gruyère and aged chorizo secco.

Sweet leeks, sunny side up egg and black salt.

Chive and crème fraîche.

Fire-roasted relish.

Cortado.

Michigan honey ice cream, baklava bits, candied pistachios, shredded phyllo.

Grilled pineapple, vanilla anglaise, pink peppercorn caramel.

Vanilla panna cotta, strawberry gelee, rose granita, whipped cream.

Peanut butter gianduja, caramel, peanut brittle crunch, dark chocolate glaze.

Graham crust, fresh berries, raspberry whipped cream.

Sorbet trio. Butter brickle, vanilla, chocolate, seasonal sorbet and pizzelle.

Jivara milk chocolate mousse, dark chocolate mousse, chocolate glaze and fior de latte gelato and white chocolte chantilly.