Our Menu
A Culinary Voyage of Artistry and Elegance
Prelude
Menu
Awaken the palate with vibrant, seasonal inspirations.
Duet of red & golden beets, marinated watermelon, truffle whipped goat cheese, organic leaves, caramelized hazelnuts, orange balsamic reduction, balsamic pearl
Heirloom tomatoes, confit Kalamata olives, fermented green beans, marinated feta, pickled onion, thyme
vinaigrette
A refined interpretation of the classic, crisp romaine hearts, silky garlic emulsion, anchovy gremolata, aged Gruyère, finished with toasted ciabatta crisps
Charred tuna with a sesame and flakes of nori crust, citrusy ponzu sauce & yuzu gel, avocado-wasabi mousse, puffed rice crisps
Warm Prelude
Menu
Kindled by warmth, these first embraces awaken the senses.
Silken mushroom purée infused with applewood-smoked bacon, dry sherry, and thyme. Finished with truffle espuma and a touch of herb oil
Fire-kissed prawns atop a bold anchovy-tomato neonata, balanced by a bright pineapple relish. Finished with a dusting of charred leek ash for depth and contrast
Delicately seared blue crab and local reef fish, paired with a smoked pepper emulsion and fermented garlic aioli. Finished with crushed toasted hazelnuts for nuance and texture
Tender Wagyu beef meatballs enriched with smoked cheddar, served over a cool, sweet-savory tomato marmalade. A refined play on comfort and indulgence, elevated by umami depth and balanced acidity
Crisp, beer-battered soft-shell crab rests atop a vibrant Thai basil curry, perfectly complemented by a refreshing apple slaw — a harmony of heat, sweetness, and satisfying crunch
From Sea to Ember
Menu
Where the ocean meets fire and flavor is reborn.
Chef Je's daily seafood selection — Price daily
A daily inspiration from the sea, featuring the freshest catch, artfully paired with seasonal accompaniments and coastal aromatics.
Pan-seared and served with confit baby potatoes and a Sicilian caponata, a medley of stewed eggplant, tomato, and capers. Finished with vibrant salmon roe for a briny flourish
Suggested wine pairing: Pinot Noir, The Four Graces, Willamette Valley, 2023
Buttery Chilean seabass glazed in sweet white miso, set atop a cloud of cauliflower mousse and tender couscous with confit wild mushrooms. Finished with an aromatic yuzu dashi, umami-rich with a bright citrus finish
Suggested wine pairing: Sancerre, Roger Neveu, Sancerre AOP, 2023
Seared grouper highlighted by the warmth of toasted hazelnut, served over creamy polenta with pineapple relish and a tender leek fricassee. Finished with a delicate coconut beurre blanc
Suggested wine pairing: Pinot Gris , Elk Cove, Willamette Valley, 2023
Linguine enveloped in a rich shellfish reduction, crowned with poached lobster tail meat. Finished with crisp pancetta, fragrant fennel pollen, and fire-charred summer corn for a smoky, sweet finish
Suggested wine pairing: Chalk Hill, Russian River Valley, 2023
Land to Flame
Menu
Earth’s bounty, honored by flame and craft.
applewood smoked table-side, truffle pomme purée, honey-glazed heirloom carrots, chocolate-infused
demi-glace -
suggested wine pairing: Cabernet Sauvignon, Quilt, Napa Valley, 2022.
Gruyère polenta, bourbon glaze, charred corn fricassee , jus -
suggested wine pairing: Super Tuscan, Brunello di Montalcino, Il Poggione, Toscana 2022
citrus-sumac crust, parsnip mousse, layered potato pavé, black currant sweet-sour glaze -
suggested wine pairing: Chateau Magnol, Haut Medoc, Bordeaux, 2022
pomme purée, grilled asparagus, demi-glace -
suggested wine pairing: Cabernet Sauvignon, Rodney Strong, Knight's Valley, 2021
Finale
Menu
A sweet farewell to a journey well savored.
Dark chocolate mousse infused with raspberry puree, finished with fudge sauce and fresh seasonal berries
Velvety cheesecake topped with crisp phyllo pastry, brushed with fruit syrup and layered with toasted pistachios and walnuts—a delicate fusion of cream and crunch.
dried mixed fruit, toasted pecans
candied walnuts, fresh whipped cream, dark chocolate sauce
Encore
Luxurious, sweet sippers to accompany or replace dessert, and set sail into the evening…
Cordials
Luxurious and sweet, these indulgent spirits pair effortlessly with dessert—or replace it entirely.
Frangelico – hazelnut and vanilla warmth; ideal with nutty pastries or espresso.
Baileys Irish Cream – creamy, cocoa-laced liqueur—perfect in coffee or over ice.
Amaretto Disaronno – almond-scented sweetness; classic with biscotti or vanilla gelato.
Chambord – black raspberry liqueur; elegant with berries or layered chocolate desserts.
Apertifs
Light and often slightly bitter to refresh the palate post-meal or pre-dessert.
Martini & Rossi Rosso Vermouth – herbaceous and subtly sweet; served over ice with orange twist.
Aperol – bitter orange and rhubarb.
Campari – bold bitterness; builds a fine Negroni or Americano.
Lillet Blanc – white wine-based with citrus and floral notes; serve chilled.
Pimm’s No. 1 – light, herbal, and refreshing; mix with cucumber and lemon.
Digestifs
Complex and often herbal spirits meant to ease digestion and linger on the palate.
Cognac – amber-hued and full of depth; notes of dried fruit, vanilla, and oak.
Fernet-Branca – intense herbal profile; cool, bitter, and unforgettable.
Amaro Averna – balanced with caramel, spice, and herbs; smooth and approachable.
Limoncello – chilled and bright lemon digestif; a light, refreshing end.
