Five Course Tasting Menu

Starters & Shared Platters

Beef Tartar Au Poivre

*
(GF)
(VG)
22

Green & Black Peppercorn, Cognac, Pickled Green Garlic, Fingerling Potato

Charred Spanish Octopus

*
(GF)
(VG)
25

Crispy Artichokes, Pickle Ramp Bulbs, Burnt Onion Mojo Verde, Potato Vichyssoise

Salads

No items found.

Entrees

’Nobu’ Miso Marinated Halibut

*
(GF)
(VG)
48

Melted Leeks, ‘Rescaldo’ Kohlrabi, Watercress, Sesame

Wood Grilled Pork Chop

*
(GF)
(VG)
52

Griddled Polenta Cakes, Mascarpone, Charred Broccolini, Apricot Lemon Thyme Jus

Desserts

Coconut Panna Cotta

*
(GF)
(VG)
12

Mango Lime Compote, Toasted Coconut, Lime Zest

Five Course Tasting Menu

Course One

Beef Tartar Au Poivre

*
(GF)

Green & Black Peppercorn, Cognac, Pickled Green Garlic, Fingerling Potato

Cochon 'Pape Rocks' 2024

Viognier, Roussanne

Sonoma County, California

Course Two

Charred Spanish Octopus

*
(GF)

Crispy Artichokes, Pickle Ramp Bulbs, Burnt Onion Mojo Verde, Potato Vichyssoise

Pazo das Bruxas 2024

Albariño

Rías Baixas, Spain

Course Three

’Nobu’ Miso Marinated Halibut

*
(GF)

Melted Leeks, ‘Rescaldo’ Kohlrabi, Watercress, Sesame

Banyan 2025

Gewürztraminer

Monterey County, California

Course Four

Wood Grilled Pork Chop

*
(GF)

Griddled Polenta Cakes, Mascarpone, Charred Broccolini, Apricot Lemon Thyme Jus

Maxime-François Laurent 'Il Fait Soif' 2023

Grenache, Syrah

Côtes-du-Rhône, France

Dessert

Coconut Panna Cotta

*
(GF)

Mango Lime Compote, Toasted Coconut, Lime Zest

Elio Perrone 'Sourgal' 2025

Moscato

Moscato D'Asti DOCG

Book The Experience

— Prices are Per Person - Limited to Tables of No More Than Six —

— Total Table Participation Required —

— Please No Substitutions for the Five Course Tasting —

— Available from 5pm to 8:30pm Monday - Thursday evenings. —

— Five Courses - $90 | Wine Pairings - $50 —

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

© 2026 AMBR Dining Group. All Rights Reserved.