PRIX FIXE DINNER

5:00 pm - 10:00 pm (Daily). Last seating at 9:00 pm. $145 per person | Requires Full Table Participation

AMUSE BOUCHE

Shucked Oyster, Octopus Ceviche & Chilled Prawn**

(gf, df, nf)

FIRST

choice of

Charlotte Goddess Caesar Salad**

shaved easter egg radish, crispy shallots, cured egg yolk, everything bagel seasoning (gf, df, nf, v, vn*)

Citrus Braised Beet Salad

goat cheese espuma, baby kale, fig vinaigrette, cara cara orange, pistachio za’atar (gf, v, df*, nf*, vn*)

SECOND

choice of

Scallop Crudo**

coconut vinegar, mango yuzu kosho gelée, blood orange, tobiko, togarashi rice chip (gf, df, nf)

Grilled Octopus

gochujang romesco, pommes dauphine, plum hot pepper relish, mizuna

THIRD

choice of

Vadouvan Butternut Squash Soup

compressed apple, lime leaf crema, fried shallots, cilantro (nf, v, gf*, df*, vn*)

Spiced Carrot & Red Lentil Soup

coconut cream, gochugaru oil, carrot lavash (df, nf, v, vn, gf*)

FOURTH

choice of

Roasted Duck Breast**

acorn squash, piquillo pepper coulis, duck leg & mushroom crepe, port wine poached fig, puffed quinoa, brown butter gastrique (nf, gf*)

Alaskan Halibut

brioche crusted halibut, orzo, fennel confit, broccoli, lemon butter (nf, gf*, df*)

Tandoori Cauliflower

mint yogurt chutney, beet hummus, compressed apricot, pistachio dukkah (gf, v, df*, nf*, vn*)

DESSERT

choice of

Treasure Island

fudgy chocolate bar, milk chocolate kataifi, banana milk chocolate cream, banana sorbet (nf, v)

Ube Nebula

ube mousse cake with huckleberry compote, huckleberry sauce, white chocolate sauce (nf)

_________

Allergies & Dietary Restrictions gf - gluten free df - dairy free, nf - nut free, v - vegetarian, vn - vegan, gf* - can be made gluten free, df* - can be made dairy free, nf* - can be made nut free, v* - can be made vegetarian, vn* - can be made vegan **Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness. A 20% service charge is added to all guest checks. 85% of this service charge is distributed between our service staff members. The remaining 15% is distributed between our hourly culinary employees responsible for the meal experience. Menus are subject to change and listed ingredients are offered based on seasonal availability.

WINE