The Cavalier

Freshly shucked oysters served on a bed of crushed ice, accompanied by a tangy shallot mignonette and a bold, spiced cocktail sauce.

An exquisite caviar service featuring rich black caviar served with crispy potato chips, traditional eggs mimosa, fresh chives, shallots, and smooth crème fraîche.

A light and delicate sweet pea pancake crowned with luxurious crème fraîche, silky smoked salmon, glistening trout roe, and fresh chives.

Crisp winter greens tossed with delicate slices and crispy shards of premium prosciutto, elevated with an aromatic tartuffo vinaigrette.

A velvety roasted butternut squash soup finished with candied pumpkin seeds, smoky maple syrup, and a dollop of whipped crème fraîche.

A tender crêpe generously stuffed with succulent shrimp and scallops, bathed in a glossy miso beurre blanc and finished with a petit herb salad.

Thinly sliced raw beef tenderloin artfully arranged with cracked black pepper, parmesan cheese, winter greens, crispy anchovies, and caesar aïoli.

Handmade black pepper pasta ravioli filled with fresh spinach and ricotta, served in an earthy chanterelle mushroom ragout with meyer lemon notes.

A pristine pan-seared salmon fillet topped with sweet Dungeness crab, aromatic fines herbs, and vibrant chive oil over celery root purée.

Tender herb-marinated turkey breast and savory braised thighs, served with a rich and tart red wine cranberry jus.

Fall-apart tender braised beef short rib served with glazed root vegetables in a savory broth, crowned with melting maître d' butter.

Fluffy, decadent mashed potatoes prepared with sweet cream and a hint of balsamic reduction, served family-style.

Savory baked brioche stuffing enriched with roasted wild mushrooms and sweet caramelized onions.

A medley of roasted cauliflower, broccoli, and Brussels sprouts tossed in a spiced harissa brown butter sauce.

A classic southern pecan pie with a gooey filling and toasted nuts, paired with artisan coffee ice cream.

A bright and tangy winter citrus pie topped with toasted peaks of brown sugar meringue.

Warm apple streusel pie with a buttery crumble, apple cider caramel drizzle, and walnut semifreddo.

A decadent Tcho chocolate delice served with cool crème fraîche, toasted hazelnuts, and cocoa nib croquant.

Crispy pan-fried zucchini paillard served over a vibrant ragout of sweet toy box tomatoes.

Crisp romaine hearts tossed in creamy Caesar dressing with parmesan, cracked black pepper, anchovies, and rosemary focaccia croutons.

Refreshing Persian cucumbers, wild arugula, toasted pita, and feta cheese tossed in a fragrant zaatar vinaigrette.

Delicate cannelloni stuffed with Bellwether ricotta, smothered in vodka cream sauce and roasted sweet and spicy peppers.

Lacy tempura maitake mushroom clusters served with smoked crème fraîche, salsa verde, and fresh dill.

Layers of colorful heirloom tomatoes, pungent Point Reyes blue cheese, candied bacon, and herbed breadcrumbs in red wine vinaigrette.

Tender snap peas and fava beans tossed in chili-garlic oil with ricotta salata and toasted bread crumbs.

Golden crispy polenta fingers paired with prosciutto, creamy burrata, arugula, and Calabrian chili oil.

Bubbling baked cauliflower gratin with a rich smoked cheddar and aged-provolone cheese sauce, finished with chives.

Smoky deviled egg half topped with crispy bacon, pickled jalapeño, and vibrant salsa verde.

Crispy, paper-thin charred Brussels sprout leaves seasoned with vadouvan spices and bright lemon zest.

Golden-brown hand-breaded chicken nuggets served with house-made ranch and honey mustard sauces.

An elegant salad of shaved crisp vegetables, creamy goat cheese, and earthy truffle vinaigrette.

Flaky savory tart filled with spinach and potatoes, garnished with pickled cauliflower and vadouvan vinaigrette.

Tender herb-crusted lamb ribs finished with a sweet-tart pomegranate and fresh mint relish.

Finely hand-cut ribeye steak tartare seasoned with chimichurri, crispy capers, a quail egg, and crostini.

Classic beer-battered fish served over thrice-cooked thick-cut fries, minted peas, and malt vinegar aïoli.

Our signature burger cut into quarters, perfect for the table to share.

Plump charcoal-grilled shrimp served over crispy polenta cake with fresh salsa fresca and cilantro.

Seared sea scallops, calamari, and mussels served over saffron risotto with a swirl of spicy tomato sauce.

Delicate slices of raw ahi tuna accented with olive tapenade, smoked salt, and purslane.

Pan-seared salmon fillet accompanied by candied beets, baby carrots, salmon caviar, and smoked crème fraîche.

Crispy-skinned brick-pressed chicken with harissa glaze, served with roasted cauliflower and Jerusalem artichokes.

A thick pork chop with a golden parmesan herb crust, chili maple glaze, and mustard frills.

Grilled lamb chop and spicy merguez sausage paired with ginger, caramelized pear, and fennel.

Marinated skirt steak grilled to medium-rare, topped with Fresno chili chimichurri and flaky sea salt.

Crispy french fries tossed with parmesan cheese and parsley, served with truffle aioli.

Thick-cut battered onion rings served with hot and boozy cocktail sauce.

Inventive deviled egg topped with gem lettuce, smoked tomato, smoky bacon, and herbed breadcrumbs.

Creamy burrata cheese over wild arugula with boquerones, prosciutto, pesto, and grilled bread.

Vibrant shrimp ceviche with toy box tomatoes, grilled avocado, radish, and hard-boiled eggs.

Finely chopped salad featuring sweet corn, carrots, cucumber, and red wine vinaigrette.

Fresh raw tuna slices with capers, fresh horseradish, finger-lime pearls, and delicate fennel fronds.

Light Dungeness crab soufflé served with lyonnaise salad, quail eggs, guanciale, and lemon beurre blanc.

Buttery tart crust filled with whipped ricotta and sautéed wild mushrooms, English peas, and chili oil.

Finely diced raw steak seasoned with pickled chili and crispy garlic, served with polenta crostini.

Broiled bay scallops, oysters, and mussels in a rich soy butter broth with green garlic toast.

Thick roasted cauliflower steak with beluga lentils, braised greens, and herbed yogurt.

Pan-roasted wild salmon set over carrot purée, roasted fennel, and shaved fennel apple salad.

Roasted half chicken with crispy skin, grilled broccolini, dinosaur kale, preserved lemon, and butter beans.

Herb-marinated thick pork chop on pomme purée, with grilled asparagus and green olive tapenade.

Grilled ribeye steak sliced pink, served with beef fat fries and red wine-porcini jus.

Exquisite rack of meat served with pomme purée, beef fat fries, and truffle mustard jus.