Spring shows up all at once in the kitchen—bright, fleeting, and layered with precision. The menu moves in that rhythm, unfolding from delicate consommé and roe-laced canapés into scallop crudo lit up with yuzu and chili, and the return of Crab French Toast, equal parts indulgent and unexpected. Each dish is built from what’s just arrived and just found: white asparagus, morels, green garlic, brassicas, citrus, and coastal catch—handled lightly, but with intent.

From charcoal-kissed Umpqua lamb to black bass with root vegetable espuma and walking onion, the throughline is unmistakable, hyper-seasonal ingredients, transformed in ways that feel both elemental and inventive. Even the closing notes linger in that same balance, from miso-laced brioche pudding to Okinawa black sugar ice cream. Come settle in for a spring menu featuring seasonal delicacies at peak freshness.