Reservations
Reservations
About
Menu
Reservations

winter tasting menu

hamachi crudo

pickled carrot + daikon, yuzu ponzu, wasabi emulsion

ama ebi toast

beurre blanc, shiso + avocado, basil oil, toasted shokupan

duck breast

miso cauliflower potage, kabocha tempura, cranberry compote

charcoal grilled striploin

hasselback potatoes, winter vegetables, demi-glace

spiced apple crisp

bc gala, dulce de leche, cardamom ice cream, toasted granola streusel

$80 / person

december 2025 - 5 course

summer tasting menu

scallop mousse

hokkaido scallops, golden sterlet caviar, beurre blanc, saffron lace

yellowfin tuna crudo

yuzu basil vinaigrette, black truffle, summer herbs

steamed mussels

bc mussels, wine butter sauce, herbs, french bread

yuzu sorbet

gin foam, lychee + passionfruit caviar

sous-vide duck breast

shiso + fennel slaw, parsnip espuma, hoisin glaze

steak au poivre

striploin, fondant yukon golds, pernod peppercorn cream

raspberry rival

$125 / person

toasted cashew meringue, vanilla buttercream, raspberry gelee

august 2025 - 7 course

pairing + $40

pairing + $50

about

Chef + Founder | Red Seal Chef

Carlo Pineda

With over ten years of experience working in a variety of West Coast and Asian kitchens, Carlo later pursued new culinary horizons as a private chef. His passion for experimentation blends classical technique with modern flair.

Service + Beverage Pairings

Ashley Chen

Ashley assists with plating and service, and occasionally prepares drink pairings to complement the evening's menu.