Menu items may vary depending on the availability of ingredients. Some dishes may show up for just a few days, while some may be served for several weeks. The menu may change without notice.

Vegetarian options upon request.

First Course:

Cured Salmon and Red Crab with Cucumbers, Dill, and Melon

Second Course:

Purée of Carrots with Crème Fraiche and Orange

Third Course:

Walla Walla Sweet Onion and Gorgonzola Ravioli with Walnut Pesto and African Peppers

Fresh Tagliatelle with Wild Boar and Summer Mushrooms

Fourth Course:

Poached Alaskan Halibut with Israeli Couscous and Saffron

Grilled Ono with Taggiasca Olives, Potatoes, and Orange

Fifth Course:

Roasted Breast of Duck with Yellow Squash, Pickled Cherries, and Pistachio

Smoked Pork Loin and Braised Belly with White Polenta, Cherry Tomatoes, and Rosemary Jus

Strawberry Mountain Rib Eye with New Potatoes, Minted Green Beans, and Balsamic