Thank you to everyone who joined us for à la carte dining this spring and summer. As the fall harvest gives way to the winter larder, just two weekends remain to explore our seasonal Kitchen Menu.
Our fall menu finale features land-and-sea delicacies from across the region and around the world—Pacific crab, New Zealand venison, Alaskan scallops, Sonoma duck, Oregon Wagyu, Baja shrimp, and Washington oysters—all crafted to complement over 30 biodynamic wines from Cowhorn and Johan available by the glass and bottle.
Starting in November, the kitchen will transition to our Chef’s Tasting Menu for the season, an elevated prix fixe experience designed for milestone meals and destination dining.
We hope you’ll join us for a final taste of fall flavors and look forward to serving you this winter.
