Chef Adam Ross
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Toasted sunflower seed bread, sunflowers, braised in barigoule, toasted seed butter, and petal vinaigrette.
Blenheim apricots, orange blossom maripan, candied and smoked almond, epoisse ice cream.
Octopus, burnt radish aguachile, jalapeno, grilled avocado, ink chips.
Tandoori spiced trout, carrot curry, firebrite nectarine, black lime.
Asparagus with crab, uni, and cured yolk.
Late spring carta di musica. Greens lilghtly dressed on a crispy flatbread.
Amish Lamb Saddle over Chimichurri with King Trumpet Mushrooms and Lamb Bacon
Straawberries, tahitian vanilla semifreddo, white chocolate, goat cheese, crispy milk.
Garden Tomato Salad
Seared Foie Gras Tart with Red Onion, Elderberry and Turnip
Macha & Black Sesame Semifreddo
Sunchoke Soup with Escargots and Garlic Chips
Mt. Tam and Corn Cake
Hamachi & Green Apple Crudo with Sriracha Chips
Red Onion Tart Tatin with Lavender-Smoked Duck Breast
California King Salmon with Summer Squash
Dry-Aged Paine Farms Squab Tart
King Salmon Crusted in Wild Fennel with Fire-Roasted Eggplant and Fermented Black Garlic
Pea mosaic, wild lettuce, rye tuille, and whipped ricotta
Crispy Pork Trotter
Plum blossom granite, sweetened condensed milk, and tonka bean
Branzino with Spanish Chorizo
Aged beef, beetroot, charred red onion, and pink peppercorn
Bavette Steak with Bone Marrow Croquette
Turnip vichyssoise with caviar and watercress