Plated Menu
Fine Plated Dinner
3 Course Dinner or 5 Course Dinner
20 guest minimum, Additional $10 per guest if under 20 people.
Pricing does not include staffing or rentals
STARTERS
VENISON TARTARE
horseradish aioli, garlic crumb, pickled radish, chives
BEEF TATAKI - gf
yuzu-soy dressing, garlic oil, crispy potato, scallion
TORO SASHIMI - gf
matsuhisa dressing, micro salad, micro flowers
YUZU SCALLOP - gf
raw scallops, green tomatoes, yuzu kosho, micro basil, micro greens
puffed nori, white shoyu, yuzu, micro cilantro
BC ALBACORE TUNA CRUDO - gf
shaved fennel, citrus, uni emulsion,
puffed nori, white shoyu, yuzu, micro cilantro
CUCUMBER - gf, v
compressed cucumber, marinated cucumbers, black garlic vinaigrette, tahini vinaigrette, smoked onion yogurt, roasted sunflower seed
TOMATOES - gf, v
pine nut cream, grapefruit tomato gel, grapefruit oil, compressed spring onions
FRISÉE SALAD - gf, ve
fennel, citrus segments, shaved pecorino, Castelvetrano olives, lemon oregano vinaigrette
BEET CARPACCIO - gf, ve
local heirloom beets, pickled mustard seed, orange, candied walnut, puffed charcoal tapioca, micro arugula, white balsamic, Sincero Extra Virgin Olive oil, blossoms
MAINS
48 HOUR SHORT RIB - gf
potato rosti, carrot puree, madeira demi, braised shallot, chervil
STEAK - gf
eggplants, leeks, taleggio, anchovy salsa verde, sweet potato croquette
CHICKEN MOLE - gf
Guajillo chicken breast, almond mole, prune pureé, shiitake mushroom, banana vinegar
OLIVE OIL POACHED HALIBUT - gf
tarragon oil, zucchini pureé, finger lime, poached squash
SCALLOP - gf
poached celtuce, raised chanterelles, celtuce butter, brown butter
*upgrade to Sea Bass available*
MOROMI MISO BLACK COD - gf
forbidden black rice, Moromi miso, pickled Hajikami ginger
*upgrade to Sea Bass available*
CHAR SIU SABLEFISH - gf
fire grilled wild sable, smashed edamame, soy butter emulsion, grilled baby bok choy
KING COLE DUCK - gf
heirloom carrot purée, brocollini, Shimeji mushroom, jus
RICOTTA DUMPLING - v
broccoli crumble, goat cheese, gouda, saffron truffle vinaigrette
HONEY NUT SQUASH - gf, ve
onion jus, fermented cabbage, miso gastrique, pepita pureé
SEARED CAULIFLOWER - gf, ve
Shimeji mushroom, white truffle & cauliflower purée, smoked grapes, toasted cashew, crispy capers, fresh herbs
DESSERT
SUMMER BERRY TART - v
local berries, lemon custard, micro basil, vanilla bean chantilly
CHOCOLATE MOUSSE DOME - v
fresh strawberries, dark chocolate - orange soil
ALMOND MOUSSE CAKE - v
almond sponge, greek yogurt mousse, berries, honey drizzle
LEMON BLOOM PAVLOVA - v
meringue shell, mascarpone cream filling, lemon curd, mixed berries
STRAWBERRIES & VANILLA - v
vanilla sponge, macerated strawberries, chantilly cream, strawberry coulis, meringue chard
COCONUT YUZU PANNA COTTA - gf, ve
crumbled coconut, berries, mango gel, micro basil
WINTER PUMPKIN CUSTARD
rosemary sponge cake, dehydrated meringue, ice wine gelee, pumpkin seed brittle