The Wild Artichoke

with 3 dipping sauces, marinara, pesto aioli, and sriracha hot dip

savory puff pastry triangles, layered with sauteed baby artichokes, fresh mushrooms, and tomatoes, reduced with minced garlic and chopped shallots, in a white wine heavy cream sauce with fresh basil and pine nuts

diced tomatoes, with a little house marinara, fresh basil and three cheeses all baked to crispy perfection just like one youd find in milan

served in a traditional garlic butter with lemon and herbs

baby artichokes rolled with boursin cheese and battered then deep fried and served with a light marinara sauce and buerre blanc for dipping. mangia my friends!

six white mexican shrimp, simmered at your table in an italian clay pot with olive oil, minced anchovies, red chili flakes, minced garlic, fresh herbs and slivered artichokes. served with pita bread for dipping

our version of a mixed green salad tossed with fresh baby artichokes, red tear drop tomatoes, mushrooms, and julienne carrots, served with homemade garlic croutons in a delicious modena balsamic vinaigrette topped with a dusting of parmesan

hearts of romaine with a bold homemade caesar dressing with just enough anchovy, garlic, lemon, and topped with croutons and fresh grated parmesan

crisp wedges of romaine lettuce draped with a delicious creamy maytag blue cheese dressing and garnished with a pile of fresh diced tomatoes "say cheese!"

cheese with candied spiced walnuts dressed with our housemade modena balsamic vinaigrette fresh black mission figs quartered and arranged in harmony with mesclun mixed greens, belgian endive, and crumbled gorgonzola

your choice of pasta, tossed with imported italian tomatoes, ground pork, veal, and beef, simmered with all the zesty tastes that my mother infuses in her sauce today. this dish is dedicated to all who like myself, can't live without pasta

sauteed fresh baby artichokes, oven roasted eggplant, shiitake and white mushrooms, and diced pancetta with fresh basil chiffonade, in a zesty tomato cream sauce, tossed with a pinch of smoked mozzarella and topped with fresh parmesan cheese, and served with your choice of pasta

sauteed with garlic, diced tomatoes, diced applewood smoked bacon, roasted red bell peppers, shallots, okra, fresh herbs and spice, simmered in a white wine and cream sauce tossed with your pasta of choice. eagle 5 suggests a glass of quadriga to go along with this dish. eagle 5 out!

chopped shallots, garlic, fresh chopped sage roasted red bell peppers, simmered with a creamy marinara sauce with new orleans styled cajun sausage, and chunky crispy bacon topped with parmasan cheese

rosemary crusted chicken breast roasted golden brown and served with choice of pasta with a gorgonzola cream sauce and fresh broccoli

six white mexican shrimp sauteed with garlic and shallots, and sun dried tomatoes, in a white wine cream sauce, flavored with fresh basil pesto

sauteed with a touch of garlic, and served in a marsala wine sauce reduction with sliced mushrooms, diced tomatoes, basil and eggplant

a chicken breast sauteed in a light evo and served in a marinara sauce with white wine, capers, mushrooms, fresh basil, and cream tossed with your choice of pasta. finished with grated cheese.

cognac flambeed peppered filet, with sauce bordeaux and roasted tomato, served with mashed potatoes and a fresh vegetable saute

skinless breast of chicken baked with roasted eggplant, roasted red bell peppers, caramelized onions, basil chiffonade, a melt of smoked mozzarella, and balsamic vinegar sauce. served on top of sauteed greens and mashed potatoes

simply down home fried chicken with a country style bacon dripped gravy with potatoes and fall vegetables, that will remind you of okatie south carolina

seasoned with the love from the heart of an italian and shared with you. ground veal, beef and pork and all the freshest ingredients flavored with the mountains of melilli in northern sicily, baked and topped with smoked mozzarella, and served with a side of vegetables and pasta bologonese, who says im not italian

thin filets of fresh chicken breast lightly floured and pan sauteed with fresh baby artichokes, imported italian green olives, lemon, white wine and cream, served with au gratin potatoes and fresh sauteed spinach

fresh escolar herb seasoned and then roasted to perfection and served with a fresh mango puree along with a herbed butter sauce with fresh farmed vegetables and rice pilaf

this menu features smaller plated courses which allows you to enjoy the creativity of chef/ owner james, and his line chef otoniel. the menu changes nightly or on a whim with the focus on fresh ingredients, fantastic flavors, and outside the box presentations. if you are interested in wine pairings, we can provide a matchmaker of wine for each course

we love vegetables. we understand that many people are looking for a vegetarian option to dine on. we will take as much care with our available fresh vegetables, aswe do with our other dishes, to create a palate of flavorful and savory components for a delicious meal.

sauteed pork loin cutlets in a cream sauce with capers, lemon, garlic, shallots, and fresh parsley. served with potatoes and vegetables.

a delicious sweet dough tart filled with the chef's choice of filling, and topped with a touch of whipped cream

a rich chocolate chip brownie served warm, and topped with our own homemade vanilla ginger and mocha-chocolate ice-creams, garnished with whipped cream, warm ganache, and caramel sauce. it will knock your socks off!

fresh and home made. ask your server for todays flavors.

please ask for daily flavors

with sauce anglaise and a fresh raspberry saute

Live Shigoku Oyster (shuck to order) Moscato granité, apple, shallot, yuzu (シゴクオイスター)

"Kaluga Imperial Caviar", Served with warm house potato chips and lemon crème fraîche

Tartare de thon rouge — avocado hummus, crispy capers, hijiki crisp, fermented Korean pickle(장아찌), sesame oil, yuzu, kataifi crisp, house tapioca chips. (本鮪と海藻のサラダ - a refined blend of Korean, Japanese, Mediterranean Flavor

こんぶじめはまちのくるーど Kombu-cured Yellowtail, Kumquat, yuzu vinaigrette, togarashi, nori powder, fresh seaweed micro herbs, fine imported extra virgin olive oil. (はまちクルード - crudo with subtle Japanese accents)

Escargots de Bourgogne, French Burgundy style snails, Échiré butter, Dulse, shallot, parsley, served with crostini. Finished with white wine garlic butter and fresh parsley

Boulettes de Wagyu Aubergine Tempura, Wagyu pork meatballs with fennel-potato purée and basil pesto. Inspired by the traditional Chinese dish Zhò Qíehé (茄合), this elegant reimagining brings crispy tempura eggplant together with a tender wagyu meatball. a refined tribute to comfort and craft.

Macaron aux crevettes - a modern French reinterpretation of China's 멘보샤 Mántou Xiā (馒头虾), reimagined with chive-ginger shrimp mousseline and Peruvian aji sauce

Galettes de Crabe, True Maryland style Fresh lump north pole snow crab, herb breadcrumbs, wasabi beurre blanc. Perfect Marriage of American-French

Barcelonian Gambas al ajillo - shrimp, confit garlic, shishito pepper, cherry tomato, Castelvetrano olives, smoke paprika, shrimp oil, fine imported extra virgin olive oil, served w/ tomato + garlic rubbed crostinis garlic aioli. memory of “Camino de Santiago” 2012

Calamari Fritti, Crispy salt pepper calamari tossed with ginger, garlic, jalapeño, and togarashi. Finished with Parmesan and served with lemon garlic aioli.

Puff pastry covered, chive, lobster meat True House made Bisque

Caramelized onions, house-made beef marrow broth, Emmental cheese, served with crostini.

Roquefort blue cheese crumb dressing, chive, crispy prosciutto, candied walnut, heirloom cherry tomato, egg mimosa, fresh cracked pepper

Burrata with seasonal citrus, bacon, radish, heirloom cherry tomatoes, and aged Modena balsamic reduction fine imported extra virgin olive oil

A composed salad of 8 seaweed varieties, shrimp, cucumber, shallot. Finished with kumquat, sesame oil, and our signature house made fermented umeboshi korean mustard vinaigrette.

Available hand pick farmers market greens tempura daisy crown, roasted seaweed. delicately glazed with housemade white ponzu a refined citrus-soy vinaigrette with yuzu, kombu, and toasted sesame.

house made fresh tuxedo roll pasta, uni butter, fresh Santa Barbara Uni, clams, garlic, shallot, jalapeno, cherry tomatoes, water chestnut, pickled red onion, Uni Bottarga うにからすみ (karasumi)

house made fresh tuxedo roll pasta, champagne lobster sauce, 1/2 Australian lobster tail, heirloom cherry tomatoes, chive, parsley oil, parmesan tuile

pasta allo zuppa Scoglio, fresh extruded spaghetti clam, mussel, shrimp, scallop, calamari, garlic, white wine, onion, pepperoncino, tomato, bok choy, basil, bacon. chef’s memory of favorite pasta 1983 Hollywood

house made fresh tuxedo, Fresh pasta tossed in a refined rose sauce enriched with coconut milk, a touch of Tabasco. Sweet lump crab folded into the sauce, topped with a crispy fried soft shell crab, roasted coconut, and fresh basil.

San Marzano tomato sauce with house made fresh extruded spaghetti, shiitake mushroom, pepperoncino, olives, heirloom cherry tomatoes, capers, zucchini, Parmigiano, mint, basil, house made fresh extruded spaghetti pasta, fine imported extra virgin olive oil.

house made fresh extruded spaghetti, 6 oz hanger steak, fresh cream, blue cheese, baby spinach, garlic, lemon zest. dehydrated moscato grapes, Pink pepper.

carnaroli rice, mushroom stock, king oyster, enoki, shimeji, wood ear, shitake, parmigiano, truffle oil, parmesan tuile

carnaroli rice, lobster stock, dehydrated heirloom cherry tomatoes, parmigiano, ½ Australian lobster tail, parsley oil, parmesan tuile

carnaroli rice, Korean Seaweed Soup base 미역국, dehydrated mussel, Fresh Santa Barbara Uni, beef, Korean Perilla oil 들기름, chive, hijiki crisp, Uni Bottarga うにからすみ. This dish began as a memory. A mother’s warmth, a bowl of miyeok-guk.

white wine ginger brine, roasted artichoke, kale, crispy lotus chip, wasabi-buerre blanc

Bouillabaisen pan seared Sea scallop, shrimp, 1/2 lobster tail, calamari, cod, clam, mussel, crispy soft shell crab, and French tomato base broth served with Fregula

Coquilles Modernes, pan seared fresh U10 scallops, 4 cheese Gnocchi, sweet charred corn puree, lemon butter pan sauce, granny smith apple, crispy quinoa, crispy prosciutto, burnt onion powder, parsley oil

Le Steak au Poivre - Cold smoked 8 oz hanger steak seared in wagyu tallow, shoes string fries with truffle oil, parmesan, togarashi, pink peppercorn sauce

Côtes courtes de boeuf Cold smoked prime beef short rib then 48 hour sous vide then seared in wagyu tallow, whole prime bone in rib, potato fennel puree, white wine sautéed vegs, Korean Red wine galbi au jus (레드와인 갈비양념)

marocain carré d'agneau, New Zealand lamb rack marinaded with morrocan spices, rosemary, garlic, olive oil, fermented meyer lemon puree

Confit de Canard, 8-hr slow cooked whole duck leg in Duck Fat, Potato fennel puree, Sauteed vegetable medley, Blueberry orange gastrique, orange supreme

Entrecôte de Wagyu A5 du Japon Seared Kagoshima A5 Wagyu(鹿児島A5和牛), paired w/ maitake mushroom fricassée. Finished with Maldon sea salt, grated wasabi, and house Korean pickles. Authentic Japanese A5 Wagyu, celebrated for its exquisite marbling and luxuriously buttery texture. 6oz: $156 · 8oz: $188

vanilla bean custard, torched sugar crust, fresh seasonal berries

FONDANT AU CHOCOLAT BAIES - French version of molten cakes, macerated berries, mint, vanilla ice cream

TARTA DE QUESO - served with fresh seasonal berries, berry coulis, whipped cream, vanilla crumble, memory of “Camino de Santiago” 2012

coconut and vanilla infused panna cotta, fresh berries, crispy coconut, vanilla crumble

Deep fried Vanilla Ice Cream, Sara Lee Pound Cake, Berry chocolate Coulis, Macerated Berries

Cassis, blackberry, and red-black currant all work in ripe combination across the juicy palate, with secondary notes of cooking spice, eucalyptus, and a hint of licorice. Shot 6 | Bottle 48

Salade au chèvre chaud, Panko Mozzarella, Farmers market season greens, heirloom cherry tomato, shallot, artichoke, bacon bite(lardon), candied walnut, sesame vinaigrette

Croissant, butter poached lobster meat, Lobster béarnaise Espuma, Poached egg. chives, sauté spinach, warm House made potato chips on the side

open sandwich, toasted sourdough, Avocado Hummus, north pole snow crab meat, cucumber, scallion, green apple farmer’s market vegs fruits currently available, wasabi Aioli, everything bagel seasoning

Atlantic Cod deep fried w/ S. PELLEGRINO tempura batter served with House made potato chips and wasabi tartar remoulade

Le Burger parisian - 1/2 lb. wagyu patty, seared in wagyu tallow, emmental cheese, caramelized shallot jam, remoulade, crispy prosciutto, arugula, tomato, Portuguese buns (Papo Secos), served with shoe string fries with truffle oil, parmesan, togarashi

Parisian steam mussel | 33 Moules Marinières - Live Saltspring Island Mussels from British Columbia , shishito pepper, garlic, cilantro, cherry tomato, blue cheese, white wine lemon. served w/ truffle French Fries. chef’’s memory of “Le Marais, Paris 2007"

A French-Japanese style Macaroni gratin with lobster, shrimp, onion, and mushrooms in Mornay sauce and Finish with Gruyère cheese, emmental cheese filone breadcrumb. lobster shrimp gratin

Eastern European Vegetable beef stew - beef, potato, pearl onion, carrot, Brussels Sprouts, ,Hungarian paprika, side of Potato Fennel Puree quenelle Fried Mántou Bread (炸馒头), Cream Fraiche Chive . This dish began as a memory. A mother’s warmth, carried in a humble bowl of stew Hungarian Goulash Royale

Yumepirika Japanese premium rice, kimchi-김치, Calabrian sausage, shrimp, clams, mussels, calamari, onion, garlic, smoked paprika Lebanese toum aioli ثومية Andalusian seafood paella

Lightly scored 10oz Denver steak, marinated in Umami Tare（旨味タレ）aged light soy glaze infused with pear and mirin, Pan-seared and finished with clarified butter for a savory caramelized crust. Served with potato purée, seasonal vegetables, and whipped horseradish cream.

Korean-style rice porridge

espresso - chestnut chips - dried persimmon - parmesan tuile

A refined interpretation of Korean bulgogi, charcoal-grilled and served as a single, concentrated bite.

shigoku oyster - sweet shrimp - grilled cabbage - horseradish beurre blanc - dill oil add Kaluga caviar $30

48hr sous vide short rib or moroccan lamb rack or 2oz A5 wagyu ribeye (additional $50) served with potato fennel puree and vegetable medley

A shared taste of romance designed to conclude the evening together.

Champagne-style sparkling wine Bordeaux, France

Burgundy, France

Napa Valley, CA — Spring Mountain District

Meyer Family Cellars Oakville, CA

with 3 dipping sauces, marinara, pesto aioli, and sriracha hot dip

savory puff pastry triangles, layered with sauteed baby artichokes, fresh mushrooms, and tomatoes, reduced with minced garlic and chopped shallots, in a white wine heavy cream sauce with fresh basil and pine nuts

diced tomatoes, with a little house marinara, fresh basil and three cheeses all baked to crispy perfection just like one youd find in milan

served in a traditional garlic butter with lemon and herbs

baby artichokes rolled with boursin cheese and battered then deep fried and served with a light marinara sauce and buerre blanc for dipping. mangia my friends!

six white mexican shrimp, simmered at your table in an italian clay pot with olive oil, minced anchovies, red chili flakes, minced garlic, fresh herbs and slivered artichokes. served with pita bread for dipping

our version of a mixed green salad tossed with fresh baby artichokes, red tear drop tomatoes, mushrooms, and julienne carrots, served with homemade garlic croutons in a delicious modena balsamic vinaigrette topped with a dusting of parmesan

hearts of romaine with a bold homemade caesar dressing with just enough anchovy, garlic, lemon, and topped with croutons and fresh grated parmesan

crisp wedges of romaine lettuce draped with a delicious creamy maytag blue cheese dressing and garnished with a pile of fresh diced tomatoes "say cheese!"

cheese with candied spiced walnuts dressed with our housemade modena balsamic vinaigrette fresh black mission figs quartered and arranged in harmony with mesclun mixed greens, belgian endive, and crumbled gorgonzola

your choice of pasta, tossed with imported italian tomatoes, ground pork, veal, and beef, simmered with all the zesty tastes that my mother infuses in her sauce today. this dish is dedicated to all who like myself, can't live without pasta

sauteed fresh baby artichokes, oven roasted eggplant, shiitake and white mushrooms, and diced pancetta with fresh basil chiffonade, in a zesty tomato cream sauce, tossed with a pinch of smoked mozzarella and topped with fresh parmesan cheese, and served with your choice of pasta

sauteed with garlic, diced tomatoes, diced applewood smoked bacon, roasted red bell peppers, shallots, okra, fresh herbs and spice, simmered in a white wine and cream sauce tossed with your pasta of choice. eagle 5 suggests a glass of quadriga to go along with this dish. eagle 5 out!

chopped shallots, garlic, fresh chopped sage roasted red bell peppers, simmered with a creamy marinara sauce with new orleans styled cajun sausage, and chunky crispy bacon topped with parmasan cheese

rosemary crusted chicken breast roasted golden brown and served with choice of pasta with a gorgonzola cream sauce and fresh broccoli

six white mexican shrimp sauteed with garlic and shallots, and sun dried tomatoes, in a white wine cream sauce, flavored with fresh basil pesto

sauteed with a touch of garlic, and served in a marsala wine sauce reduction with sliced mushrooms, diced tomatoes, basil and eggplant

a chicken breast sauteed in a light evo and served in a marinara sauce with white wine, capers, mushrooms, fresh basil, and cream tossed with your choice of pasta. finished with grated cheese.

cognac flambeed peppered filet, with sauce bordeaux and roasted tomato, served with mashed potatoes and a fresh vegetable saute

skinless breast of chicken baked with roasted eggplant, roasted red bell peppers, caramelized onions, basil chiffonade, a melt of smoked mozzarella, and balsamic vinegar sauce. served on top of sauteed greens and mashed potatoes

simply down home fried chicken with a country style bacon dripped gravy with potatoes and fall vegetables, that will remind you of okatie south carolina

seasoned with the love from the heart of an italian and shared with you. ground veal, beef and pork and all the freshest ingredients flavored with the mountains of melilli in northern sicily, baked and topped with smoked mozzarella, and served with a side of vegetables and pasta bologonese, who says im not italian

thin filets of fresh chicken breast lightly floured and pan sauteed with fresh baby artichokes, imported italian green olives, lemon, white wine and cream, served with au gratin potatoes and fresh sauteed spinach

fresh escolar herb seasoned and then roasted to perfection and served with a fresh mango puree along with a herbed butter sauce with fresh farmed vegetables and rice pilaf

this menu features smaller plated courses which allows you to enjoy the creativity of chef/ owner james, and his line chef otoniel. the menu changes nightly or on a whim with the focus on fresh ingredients, fantastic flavors, and outside the box presentations. if you are interested in wine pairings, we can provide a matchmaker of wine for each course

we love vegetables. we understand that many people are looking for a vegetarian option to dine on. we will take as much care with our available fresh vegetables, aswe do with our other dishes, to create a palate of flavorful and savory components for a delicious meal.

sauteed pork loin cutlets in a cream sauce with capers, lemon, garlic, shallots, and fresh parsley. served with potatoes and vegetables.

a delicious sweet dough tart filled with the chef's choice of filling, and topped with a touch of whipped cream

a rich chocolate chip brownie served warm, and topped with our own homemade vanilla ginger and mocha-chocolate ice-creams, garnished with whipped cream, warm ganache, and caramel sauce. it will knock your socks off!

fresh and home made. ask your server for todays flavors.

please ask for daily flavors

with sauce anglaise and a fresh raspberry saute

Live Shigoku Oyster (shuck to order) Moscato granité, apple, shallot, yuzu (シゴクオイスター)

"Kaluga Imperial Caviar", Served with warm house potato chips and lemon crème fraîche

Tartare de thon rouge — avocado hummus, crispy capers, hijiki crisp, fermented Korean pickle(장아찌), sesame oil, yuzu, kataifi crisp, house tapioca chips. (本鮪と海藻のサラダ - a refined blend of Korean, Japanese, & Mediterranean Flavor

こんぶじめはまちのくるーど Kombu-cured Yellowtail, Kumquat, yuzu vinaigrette, togarashi, nori powder, fresh seaweed & micro herbs, fine imported extra virgin olive oil. (はまちクルード - crudo with subtle Japanese accents)

Escargots de Bourgogne, French Burgundy style snails, Échiré butter, Dulse, shallot, parsley, served with crostini. Finished with white wine garlic butter and fresh parsley

Boulettes de Wagyu & Aubergine Tempura, Wagyu & pork meatballs with fennel-potato purée and basil pesto. Inspired by the traditional Chinese dish Zhò Qíehé (茄合), this elegant reimagining brings crispy tempura eggplant together with a tender wagyu meatball. a refined tribute to comfort and craft.

Macaron aux crevettes - a modern French reinterpretation of China's 멘보샤 Mántou Xiā (馒头虾), reimagined with chive-ginger shrimp mousseline and Peruvian aji sauce

Galettes de Crabe, True Maryland style Fresh lump north pole snow crab, herb breadcrumbs, wasabi beurre blanc. Perfect Marriage of American-French

Barcelonian Gambas al ajillo - shrimp, confit garlic, shishito pepper, cherry tomato, Castelvetrano olives, smoke paprika, shrimp oil, fine imported extra virgin olive oil, served w/ tomato + garlic rubbed crostinis & garlic aioli. memory of “Camino de Santiago” 2012

Calamari Fritti, Crispy salt & pepper calamari tossed with ginger, garlic, jalapeño, and togarashi. Finished with Parmesan and served with lemon garlic aioli.

Puff pastry covered, chive, lobster meat & True House made Bisque

Caramelized onions, house-made beef marrow broth, Emmental cheese, served with crostini.

Roquefort blue cheese crumb & dressing, chive, crispy prosciutto, candied walnut, heirloom cherry tomato, egg mimosa, fresh cracked pepper

Burrata with seasonal citrus, bacon, radish, heirloom cherry tomatoes, and aged Modena balsamic reduction & fine imported extra virgin olive oil

A composed salad of 8 seaweed varieties, shrimp, cucumber, shallot. Finished with kumquat, sesame oil, and our signature house made fermented umeboshi korean mustard vinaigrette.

Available hand pick farmers market greens tempura daisy crown, roasted seaweed. delicately glazed with housemade white ponzu a refined citrus-soy vinaigrette with yuzu, kombu, and toasted sesame.

house made fresh tuxedo roll pasta, uni butter, fresh Santa Barbara Uni, clams, garlic, shallot, jalapeno, cherry tomatoes, water chestnut, pickled red onion, Uni Bottarga うにからすみ (karasumi)

house made fresh tuxedo roll pasta, champagne lobster sauce, 1/2 Australian lobster tail, heirloom cherry tomatoes, chive, parsley oil, parmesan tuile

pasta allo zuppa Scoglio, fresh extruded spaghetti clam, mussel, shrimp, scallop, calamari, garlic, white wine, onion, pepperoncino, tomato, bok choy, basil, bacon. chef’s memory of favorite pasta 1983 Hollywood

house made fresh tuxedo, Fresh pasta tossed in a refined rose sauce enriched with coconut milk, a touch of Tabasco. Sweet lump crab folded into the sauce, topped with a crispy fried soft shell crab, roasted coconut, and fresh basil.

San Marzano tomato sauce with house made fresh extruded spaghetti, shiitake mushroom, pepperoncino, olives, heirloom cherry tomatoes, capers, zucchini, Parmigiano, mint, basil, house made fresh extruded spaghetti pasta, fine imported extra virgin olive oil.

house made fresh extruded spaghetti, 6 oz hanger steak, fresh cream, blue cheese, baby spinach, garlic, lemon zest. dehydrated moscato grapes, Pink pepper.

carnaroli rice, mushroom stock, king oyster, enoki, shimeji, wood ear, shitake, parmigiano, truffle oil, parmesan tuile

carnaroli rice, lobster stock, dehydrated heirloom cherry tomatoes, parmigiano, ½ Australian lobster tail, parsley oil, parmesan tuile

carnaroli rice, Korean Seaweed Soup base 미역국, dehydrated mussel, Fresh Santa Barbara Uni, beef, Korean Perilla oil 들기름, chive, hijiki crisp, Uni Bottarga うにからすみ. This dish began as a memory. A mother’s warmth, a bowl of miyeok-guk.

white wine ginger brine, roasted artichoke, kale, crispy lotus chip, wasabi-buerre blanc

Bouillabaisen pan seared Sea scallop, shrimp, 1/2 lobster tail, calamari, cod, clam, mussel, crispy soft shell crab, and French tomato base broth served with Fregula

Coquilles Modernes, pan seared fresh U10 scallops, 4 cheese Gnocchi, sweet charred corn puree, lemon butter pan sauce, granny smith apple, crispy quinoa, crispy prosciutto, burnt onion powder, parsley oil

Le Steak au Poivre - Cold smoked 8 oz hanger steak seared in wagyu tallow, shoes string fries with truffle oil, parmesan, togarashi, pink peppercorn sauce

Côtes courtes de boeuf Cold smoked prime beef short rib then 48 hour sous vide then seared in wagyu tallow, whole prime bone in rib, potato fennel puree, white wine sautéed vegs, Korean Red wine galbi au jus (레드와인 갈비양념)

marocain carré d'agneau, New Zealand lamb rack marinaded with morrocan spices, rosemary, garlic, olive oil, fermented meyer lemon puree

Confit de Canard, 8-hr slow cooked whole duck leg in Duck Fat, Potato fennel puree, Sauteed vegetable medley, Blueberry orange gastrique, orange supreme

Entrecôte de Wagyu A5 du Japon Seared Kagoshima A5 Wagyu(鹿児島A5和牛), paired w/ maitake mushroom fricassée. Finished with Maldon sea salt, grated wasabi, and house Korean pickles. Authentic Japanese A5 Wagyu, celebrated for its exquisite marbling and luxuriously buttery texture. 6oz: $156 · 8oz: $188

vanilla bean custard, torched sugar crust, fresh seasonal berries

FONDANT AU CHOCOLAT & BAIES - French version of molten cakes, macerated berries, mint, vanilla ice cream

TARTA DE QUESO - served with fresh seasonal berries, berry coulis, whipped cream, vanilla crumble, memory of “Camino de Santiago” 2012

coconut and vanilla infused panna cotta, fresh berries, crispy coconut, vanilla crumble

Deep fried Vanilla Ice Cream, Sara Lee Pound Cake, Berry & chocolate Coulis, Macerated Berries

Cassis, blackberry, and red-black currant all work in ripe combination across the juicy palate, with secondary notes of cooking spice, eucalyptus, and a hint of licorice. Shot 6 | Bottle 48

Salade au chèvre chaud, Panko Mozzarella, Farmers market season greens, heirloom cherry tomato, shallot, artichoke, bacon bite(lardon), candied walnut, sesame vinaigrette

Croissant, butter poached lobster meat, Lobster béarnaise Espuma, Poached egg. chives, sauté spinach, warm House made potato chips on the side

open sandwich, toasted sourdough, Avocado Hummus, north pole snow crab meat, cucumber, scallion, green apple farmer’s market vegs & fruits currently available, wasabi Aioli, everything bagel seasoning

Atlantic Cod deep fried w/ S. PELLEGRINO tempura batter served with House made potato chips and wasabi tartar remoulade

Le Burger parisian - 1/2 lb. wagyu patty, seared in wagyu tallow, emmental cheese, caramelized shallot jam, remoulade, crispy prosciutto, arugula, tomato, Portuguese buns (Papo Secos), served with shoe string fries with truffle oil, parmesan, togarashi

Parisian steam mussel | 33 Moules Marinières - Live Saltspring Island Mussels from British Columbia , shishito pepper, garlic, cilantro, cherry tomato, blue cheese, white wine & lemon. served w/ truffle French Fries. chef’’s memory of “Le Marais, Paris 2007"

A French-Japanese style Macaroni gratin with lobster, shrimp, onion, and mushrooms in Mornay sauce and Finish with Gruyère cheese, emmental cheese & filone breadcrumb. lobster & shrimp gratin

Eastern European Vegetable beef stew - beef, potato, pearl onion, carrot, Brussels Sprouts, ,Hungarian paprika, side of Potato Fennel Puree quenelle & Fried Mántou Bread (炸馒头), Cream Fraiche & Chive . This dish began as a memory. A mother’s warmth, carried in a humble bowl of stew Hungarian Goulash Royale

Yumepirika Japanese premium rice, kimchi-김치, Calabrian sausage, shrimp, clams, mussels, calamari, onion, garlic, smoked paprika & Lebanese toum aioli ثومية Andalusian seafood paella

Lightly scored 10oz Denver steak, marinated in Umami Tare（旨味タレ）aged light soy glaze infused with pear and mirin, Pan-seared and finished with clarified butter for a savory caramelized crust. Served with potato purée, seasonal vegetables, and whipped horseradish cream.

Korean-style rice porridge

espresso - chestnut chips - dried persimmon - parmesan tuile

A refined interpretation of Korean bulgogi, charcoal-grilled and served as a single, concentrated bite.

shigoku oyster - sweet shrimp - grilled cabbage - horseradish beurre blanc - dill oil add Kaluga caviar $30

48hr sous vide short rib or moroccan lamb rack or 2oz A5 wagyu ribeye (additional $50) served with potato fennel puree and vegetable medley

A shared taste of romance designed to conclude the evening together.

Champagne-style sparkling wine Bordeaux, France

Burgundy, France

Napa Valley, CA — Spring Mountain District

Meyer Family Cellars Oakville, CA

with 3 dipping sauces, marinara, pesto aioli, and sriracha hot dip

savory puff pastry triangles, layered with sauteed baby artichokes, fresh mushrooms, and tomatoes, reduced with minced garlic and chopped shallots, in a white wine heavy cream sauce with fresh basil and pine nuts

diced tomatoes, with a little house marinara, fresh basil and three cheeses all baked to crispy perfection just like one youd find in milan

served in a traditional garlic butter with lemon and herbs

baby artichokes rolled with boursin cheese and battered then deep fried and served with a light marinara sauce and buerre blanc for dipping. mangia my friends!

six white mexican shrimp, simmered at your table in an italian clay pot with olive oil, minced anchovies, red chili flakes, minced garlic, fresh herbs and slivered artichokes. served with pita bread for dipping

our version of a mixed green salad tossed with fresh baby artichokes, red tear drop tomatoes, mushrooms, and julienne carrots, served with homemade garlic croutons in a delicious modena balsamic vinaigrette topped with a dusting of parmesan

hearts of romaine with a bold homemade caesar dressing with just enough anchovy, garlic, lemon, and topped with croutons and fresh grated parmesan

crisp wedges of romaine lettuce draped with a delicious creamy maytag blue cheese dressing and garnished with a pile of fresh diced tomatoes "say cheese!"

cheese with candied spiced walnuts dressed with our housemade modena balsamic vinaigrette fresh black mission figs quartered and arranged in harmony with mesclun mixed greens, belgian endive, and crumbled gorgonzola

your choice of pasta, tossed with imported italian tomatoes, ground pork, veal, and beef, simmered with all the zesty tastes that my mother infuses in her sauce today. this dish is dedicated to all who like myself, can't live without pasta

sauteed fresh baby artichokes, oven roasted eggplant, shiitake and white mushrooms, and diced pancetta with fresh basil chiffonade, in a zesty tomato cream sauce, tossed with a pinch of smoked mozzarella and topped with fresh parmesan cheese, and served with your choice of pasta

sauteed with garlic, diced tomatoes, diced applewood smoked bacon, roasted red bell peppers, shallots, okra, fresh herbs and spice, simmered in a white wine and cream sauce tossed with your pasta of choice. eagle 5 suggests a glass of quadriga to go along with this dish. eagle 5 out!

chopped shallots, garlic, fresh chopped sage roasted red bell peppers, simmered with a creamy marinara sauce with new orleans styled cajun sausage, and chunky crispy bacon topped with parmasan cheese

rosemary crusted chicken breast roasted golden brown and served with choice of pasta with a gorgonzola cream sauce and fresh broccoli

six white mexican shrimp sauteed with garlic and shallots, and sun dried tomatoes, in a white wine cream sauce, flavored with fresh basil pesto

sauteed with a touch of garlic, and served in a marsala wine sauce reduction with sliced mushrooms, diced tomatoes, basil and eggplant

a chicken breast sauteed in a light evo and served in a marinara sauce with white wine, capers, mushrooms, fresh basil, and cream tossed with your choice of pasta. finished with grated cheese.

cognac flambeed peppered filet, with sauce bordeaux and roasted tomato, served with mashed potatoes and a fresh vegetable saute

skinless breast of chicken baked with roasted eggplant, roasted red bell peppers, caramelized onions, basil chiffonade, a melt of smoked mozzarella, and balsamic vinegar sauce. served on top of sauteed greens and mashed potatoes

simply down home fried chicken with a country style bacon dripped gravy with potatoes and fall vegetables, that will remind you of okatie south carolina

seasoned with the love from the heart of an italian and shared with you. ground veal, beef and pork and all the freshest ingredients flavored with the mountains of melilli in northern sicily, baked and topped with smoked mozzarella, and served with a side of vegetables and pasta bologonese, who says im not italian

thin filets of fresh chicken breast lightly floured and pan sauteed with fresh baby artichokes, imported italian green olives, lemon, white wine and cream, served with au gratin potatoes and fresh sauteed spinach

fresh escolar herb seasoned and then roasted to perfection and served with a fresh mango puree along with a herbed butter sauce with fresh farmed vegetables and rice pilaf

this menu features smaller plated courses which allows you to enjoy the creativity of chef/ owner james, and his line chef otoniel. the menu changes nightly or on a whim with the focus on fresh ingredients, fantastic flavors, and outside the box presentations. if you are interested in wine pairings, we can provide a matchmaker of wine for each course

we love vegetables. we understand that many people are looking for a vegetarian option to dine on. we will take as much care with our available fresh vegetables, aswe do with our other dishes, to create a palate of flavorful and savory components for a delicious meal.

sauteed pork loin cutlets in a cream sauce with capers, lemon, garlic, shallots, and fresh parsley. served with potatoes and vegetables.

a delicious sweet dough tart filled with the chef's choice of filling, and topped with a touch of whipped cream

a rich chocolate chip brownie served warm, and topped with our own homemade vanilla ginger and mocha-chocolate ice-creams, garnished with whipped cream, warm ganache, and caramel sauce. it will knock your socks off!

fresh and home made. ask your server for todays flavors.

please ask for daily flavors

with sauce anglaise and a fresh raspberry saute

Live Shigoku Oyster (shuck to order) Moscato granité, apple, shallot, yuzu (シゴクオイスター)

"Kaluga Imperial Caviar", Served with warm house potato chips and lemon crème fraîche

Tartare de thon rouge — avocado hummus, crispy capers, hijiki crisp, fermented Korean pickle(장아찌), sesame oil, yuzu, kataifi crisp, house tapioca chips. (本鮪と海藻のサラダ - a refined blend of Korean, Japanese, & Mediterranean Flavor

こんぶじめはまちのくるーど Kombu-cured Yellowtail, Kumquat, yuzu vinaigrette, togarashi, nori powder, fresh seaweed & micro herbs, fine imported extra virgin olive oil. (はまちクルード - crudo with subtle Japanese accents)

Escargots de Bourgogne, French Burgundy style snails, Échiré butter, Dulse, shallot, parsley, served with crostini. Finished with white wine garlic butter and fresh parsley

Boulettes de Wagyu & Aubergine Tempura, Wagyu & pork meatballs with fennel-potato purée and basil pesto. Inspired by the traditional Chinese dish Zhò Qíehé (茄合), this elegant reimagining brings crispy tempura eggplant together with a tender wagyu meatball. a refined tribute to comfort and craft.

Macaron aux crevettes - a modern French reinterpretation of China's 멘보샤 Mántou Xiā (馒头虾), reimagined with chive-ginger shrimp mousseline and Peruvian aji sauce

Galettes de Crabe, True Maryland style Fresh lump north pole snow crab, herb breadcrumbs, wasabi beurre blanc. Perfect Marriage of American-French

Barcelonian Gambas al ajillo - shrimp, confit garlic, shishito pepper, cherry tomato, Castelvetrano olives, smoke paprika, shrimp oil, fine imported extra virgin olive oil, served w/ tomato + garlic rubbed crostinis & garlic aioli. memory of “Camino de Santiago” 2012

Calamari Fritti, Crispy salt & pepper calamari tossed with ginger, garlic, jalapeño, and togarashi. Finished with Parmesan and served with lemon garlic aioli.

Puff pastry covered, chive, lobster meat & True House made Bisque

Caramelized onions, house-made beef marrow broth, Emmental cheese, served with crostini.

Roquefort blue cheese crumb & dressing, chive, crispy prosciutto, candied walnut, heirloom cherry tomato, egg mimosa, fresh cracked pepper

Burrata with seasonal citrus, bacon, radish, heirloom cherry tomatoes, and aged Modena balsamic reduction & fine imported extra virgin olive oil

A composed salad of 8 seaweed varieties, shrimp, cucumber, shallot. Finished with kumquat, sesame oil, and our signature house made fermented umeboshi korean mustard vinaigrette.

Available hand pick farmers market greens tempura daisy crown, roasted seaweed. delicately glazed with housemade white ponzu a refined citrus-soy vinaigrette with yuzu, kombu, and toasted sesame.

house made fresh tuxedo roll pasta, uni butter, fresh Santa Barbara Uni, clams, garlic, shallot, jalapeno, cherry tomatoes, water chestnut, pickled red onion, Uni Bottarga うにからすみ (karasumi)

house made fresh tuxedo roll pasta, champagne lobster sauce, 1/2 Australian lobster tail, heirloom cherry tomatoes, chive, parsley oil, parmesan tuile

pasta allo zuppa Scoglio, fresh extruded spaghetti clam, mussel, shrimp, scallop, calamari, garlic, white wine, onion, pepperoncino, tomato, bok choy, basil, bacon. chef’s memory of favorite pasta 1983 Hollywood

house made fresh tuxedo, Fresh pasta tossed in a refined rose sauce enriched with coconut milk, a touch of Tabasco. Sweet lump crab folded into the sauce, topped with a crispy fried soft shell crab, roasted coconut, and fresh basil.

San Marzano tomato sauce with house made fresh extruded spaghetti, shiitake mushroom, pepperoncino, olives, heirloom cherry tomatoes, capers, zucchini, Parmigiano, mint, basil, house made fresh extruded spaghetti pasta, fine imported extra virgin olive oil.

house made fresh extruded spaghetti, 6 oz hanger steak, fresh cream, blue cheese, baby spinach, garlic, lemon zest. dehydrated moscato grapes, Pink pepper.

carnaroli rice, mushroom stock, king oyster, enoki, shimeji, wood ear, shitake, parmigiano, truffle oil, parmesan tuile

carnaroli rice, lobster stock, dehydrated heirloom cherry tomatoes, parmigiano, ½ Australian lobster tail, parsley oil, parmesan tuile

carnaroli rice, Korean Seaweed Soup base 미역국, dehydrated mussel, Fresh Santa Barbara Uni, beef, Korean Perilla oil 들기름, chive, hijiki crisp, Uni Bottarga うにからすみ. This dish began as a memory. A mother’s warmth, a bowl of miyeok-guk.

white wine ginger brine, roasted artichoke, kale, crispy lotus chip, wasabi-buerre blanc

Bouillabaisen pan seared Sea scallop, shrimp, 1/2 lobster tail, calamari, cod, clam, mussel, crispy soft shell crab, and French tomato base broth served with Fregula

Coquilles Modernes, pan seared fresh U10 scallops, 4 cheese Gnocchi, sweet charred corn puree, lemon butter pan sauce, granny smith apple, crispy quinoa, crispy prosciutto, burnt onion powder, parsley oil

Le Steak au Poivre - Cold smoked 8 oz hanger steak seared in wagyu tallow, shoes string fries with truffle oil, parmesan, togarashi, pink peppercorn sauce

Côtes courtes de boeuf Cold smoked prime beef short rib then 48 hour sous vide then seared in wagyu tallow, whole prime bone in rib, potato fennel puree, white wine sautéed vegs, Korean Red wine galbi au jus (레드와인 갈비양념)

marocain carré d'agneau, New Zealand lamb rack marinaded with morrocan spices, rosemary, garlic, olive oil, fermented meyer lemon puree

Confit de Canard, 8-hr slow cooked whole duck leg in Duck Fat, Potato fennel puree, Sauteed vegetable medley, Blueberry orange gastrique, orange supreme

Entrecôte de Wagyu A5 du Japon Seared Kagoshima A5 Wagyu(鹿児島A5和牛), paired w/ maitake mushroom fricassée. Finished with Maldon sea salt, grated wasabi, and house Korean pickles. Authentic Japanese A5 Wagyu, celebrated for its exquisite marbling and luxuriously buttery texture. 6oz: $156 · 8oz: $188

vanilla bean custard, torched sugar crust, fresh seasonal berries

FONDANT AU CHOCOLAT & BAIES - French version of molten cakes, macerated berries, mint, vanilla ice cream

TARTA DE QUESO - served with fresh seasonal berries, berry coulis, whipped cream, vanilla crumble, memory of “Camino de Santiago” 2012

coconut and vanilla infused panna cotta, fresh berries, crispy coconut, vanilla crumble

Deep fried Vanilla Ice Cream, Sara Lee Pound Cake, Berry & chocolate Coulis, Macerated Berries

Cassis, blackberry, and red-black currant all work in ripe combination across the juicy palate, with secondary notes of cooking spice, eucalyptus, and a hint of licorice. Shot 6 | Bottle 48

Salade au chèvre chaud, Panko Mozzarella, Farmers market season greens, heirloom cherry tomato, shallot, artichoke, bacon bite(lardon), candied walnut, sesame vinaigrette

Croissant, butter poached lobster meat, Lobster béarnaise Espuma, Poached egg. chives, sauté spinach, warm House made potato chips on the side

open sandwich, toasted sourdough, Avocado Hummus, north pole snow crab meat, cucumber, scallion, green apple farmer’s market vegs & fruits currently available, wasabi Aioli, everything bagel seasoning

Atlantic Cod deep fried w/ S. PELLEGRINO tempura batter served with House made potato chips and wasabi tartar remoulade

Le Burger parisian - 1/2 lb. wagyu patty, seared in wagyu tallow, emmental cheese, caramelized shallot jam, remoulade, crispy prosciutto, arugula, tomato, Portuguese buns (Papo Secos), served with shoe string fries with truffle oil, parmesan, togarashi

Parisian steam mussel | 33 Moules Marinières - Live Saltspring Island Mussels from British Columbia , shishito pepper, garlic, cilantro, cherry tomato, blue cheese, white wine & lemon. served w/ truffle French Fries. chef’’s memory of “Le Marais, Paris 2007"

A French-Japanese style Macaroni gratin with lobster, shrimp, onion, and mushrooms in Mornay sauce and Finish with Gruyère cheese, emmental cheese & filone breadcrumb. lobster & shrimp gratin

Eastern European Vegetable beef stew - beef, potato, pearl onion, carrot, Brussels Sprouts, ,Hungarian paprika, side of Potato Fennel Puree quenelle & Fried Mántou Bread (炸馒头), Cream Fraiche & Chive . This dish began as a memory. A mother’s warmth, carried in a humble bowl of stew Hungarian Goulash Royale

Yumepirika Japanese premium rice, kimchi-김치, Calabrian sausage, shrimp, clams, mussels, calamari, onion, garlic, smoked paprika & Lebanese toum aioli ثومية Andalusian seafood paella

Lightly scored 10oz Denver steak, marinated in Umami Tare（旨味タレ）aged light soy glaze infused with pear and mirin, Pan-seared and finished with clarified butter for a savory caramelized crust. Served with potato purée, seasonal vegetables, and whipped horseradish cream.

Korean-style rice porridge

espresso - chestnut chips - dried persimmon - parmesan tuile

A refined interpretation of Korean bulgogi, charcoal-grilled and served as a single, concentrated bite.

shigoku oyster - sweet shrimp - grilled cabbage - horseradish beurre blanc - dill oil add Kaluga caviar $30

48hr sous vide short rib or moroccan lamb rack or 2oz A5 wagyu ribeye (additional $50) served with potato fennel puree and vegetable medley

A shared taste of romance designed to conclude the evening together.

Champagne-style sparkling wine Bordeaux, France

Burgundy, France

Napa Valley, CA — Spring Mountain District

Meyer Family Cellars Oakville, CA

A series of small bites to begin the evening.

Seasonal accompaniment.

Hand-picked farmers greens. Le Jardin d’Artichaut Sauvage. 아생야채무침

Shrimp and eight varieties of fresh seaweed. Salade d’Algues Précieuses. 海藻のサラダ / 야생미역무침

A rich, indulgent pasta featuring Santa Barbara uni and bottarga (karasumi).

Pan-seared, poached & grilled seabass served with oyster, cabbage, and wasabi beurre blanc.

A refreshing intermezzo to cleanse the palate before the main finale.

Slow-cooked sous-vide short rib or Moroccan spiced lamb rack.

A shared dessert course designed to conclude the evening.

Add Kaluga caviar to select courses.

Upgrade your main course to A5 Wagyu ribeye.

Includes three curated wine pairings selected to complement the tasting menu.

Moscato granité, apple, shallot, yuzu.

Seasonal market greens, edible flowers, white ponzu dressing. Individually composed by the chef.

Kombu-cured yellowtail, yuzu vinaigrette, togarashi, nori powder, fine imported extra virgin olive oil.

Fennel potato purée, crème fraîche. Includes 1 oz Kaluga caviar per couple.

A seasonal dessert selection to conclude the experience.

$50 per person. Includes three curated wine pairings selected to complement the experience.