Chef Evan’s weekend menu features A5 Wagyu, Oregon ling cod, Dungeness crab, and Liberty Duck, explored through tartare, crudo, bisque, custard, and slow-cooked courses. Experience flavors built from shio koji, yuzu kosho, preserved quail egg, smoked tea, citrus, squash, and seasonal produce.

CONSOMMÉ

CANAPES

ROE, CRÈME CRU

WAGYU TARTARE, PRESERVED JAPANESE QUAIL EGG, MUSHROOM CARAMEL

TROUT MOUSSE, SHOKUPAN, COMPRESSED RADISH

SCALLOP CRUDO

TIGER’S MILK, LOCAL MICROS, LEMONGRASS 

CELERIAC BISQUE

OREGON LING COD, SHIO KOJI, CHILI OIL, MEYER LEMON RELISH

SMOKED CUSTARD

CRAB, MOLASSES, YUZU KOSHO, KOHLRABI 

SLOW DUCK

SMOKED TEA, GOLDEN RAISINS, PUMPKIN, QUINCE, FOIE GRAS

WAGYU

EGG YOLK TOFFEE, CAVIAR, TRUFFLE ROYALE, KALE, KING TRUMPET

PUDDING

CINDERELLA PUMPKIN, LEMON CREAM, BEER CARAMEL, ASTRONAUT ICE CREAM 

ICE CREAM

MAPLE, PARSNIP, CARAMELIZED MILK, OOLONG MARSHMALLOW