brick dough, wasabi aioli, mango gel, tobiko, shiso leaf

snake river farms mishima wagyu, parmigiano reggiano, pickled fennel, capers, dijon vinaigrette, micro basil, citrus

mishima reserve wagyu beef, brioche bun, espresso truffle aioli, tomato jam, micro arugula

baby red and yellow beets, candied walnuts, boursin cheese, balsamic drizzle, champagne vinaigrette

black forbidden rice, wild forest mushrooms, red and yellow bell peppers

au-gratin yukon potato with garlic cream, bacon wrapped asparagus, cabernet demi-glace

crispy skin, cheddar cauliflower puree, bing cherry chutney, cabernet demi-glace