Palm Desert, CA
Naturally leavened bread using organic stone-milled flours, sprouted wheatberries, steel cut cracked 9 grain, and ancient grains from California, Idaho and Europe. All breads are plant-based. Served with truffle butter and local honey.
Slow-cooked short ribs, tender and flavorful, served with olive oil, rosemary, and garlic-smashed potatoes. Accompanied by roasted root vegetables and pearl onions. A dish to warm the soul.
A premium filet mignon served with wilted spinach, sautéed mushrooms, and crispy fingerling potatoes, all under a luxurious red wine reduction.
Succulent herb-crusted venison, carved to perfection and served with crisp fingerling potatoes and Coachella Valley corn infused with truffle essence. Finished with a rich blackberry bordelaise for an elegant touch of fruit and depth.
Succulent herb-crusted venison, carved to perfection and served with crisp fingerling potatoes and Coachella Valley corn infused with truffle essence. Finished with a rich blackberry bordelaise for an elegant touch of fruit and depth.
Golden-seared quail set atop a velvety butternut squash purée, paired with roasted cauliflower and black rice, and finished with a drizzle of brown butter. A refined harmony of rustic flavor and modern elegance.
Golden-seared quail set atop a velvety butternut squash purée, paired with roasted cauliflower and black rice, and finished with a drizzle of brown butter. A refined harmony of rustic flavor and modern elegance.
Succulent duck breast, perfectly seared, served atop a smooth parsnip purée and seasonal vegetables. Finished with a orange date aigre-doux to enhance its natural richness.
Luxurious black truffle sauce and sweet English peas top a gluten-free ravioli dressed with just a hint of mint for a flavor explosion.
Crispy fried oyster mushrooms served garlic roasted broccolini, truffle corn, and a creamy buttermilk dressing with hints of spicy honey for a comfort plant-based dish.
King oyster mushrooms seared like scallops, resting on a bed of parsnip purée, seasonal vegetables, and microgreens. A delicate, plant-forward take on the sea’s finest.
Today’s freshest catch, pan-seared and served with a velvety butternut squash purée, toasted gnocchi, garlic-sautéed broccolini, and a touch of browned butter. Finished with a charred lemon for balance.
Hand-harvested wild scallops, seared to perfection and served with a parsnip purée, crispy leeks, charred grapes, and seasonal vegetables. Drizzled with pomegranate molasses for a sweet-tart contrast.
Fresh linguini enveloped in a velvety emulsion of butter, Grana Padano, and the sweet, buttery Santa Barbara uni — hand-harvested by divers from the nutrient-rich waters of the Santa Barbara Channel. Renowned worldwide for its vibrant color, creamy texture, and delicate oceanic sweetness, this uni is prized by chefs and often considered one of the best types of sea urchin available. Finished with a whisper of garlic and cream, it’s a luxurious harmony of sea and silk — subtle, seductive, and unforgettable.
Roasted and marinated beets with whipped goat cheese, candied pecans, and wild rocket. A celebration of textures and vibrant flavors straight from the valley.
Charred red grapes, creamy burrata, and wild baby arugula finished with toasted pecans, lemon vinaigrette, and a drizzle of balsamic glaze. A perfect interplay of sweet, creamy, and tangy notes.
Tender hearts of romaine, gently grilled and tossed with an aromatic truffle dressing, topped with delicate shavings of aged parmesan and vibrant radish. Accented by Spanish boquerones, herb-infused and our rich, house-made truffle dressing.
Wild baby arugula tossed with bright lemon vinaigrette, topped with “Parmesan snow” of aged Grana Padano, briny capers, and a silky drizzle of extra virgin olive oil. A crisp, elegant salad that sings with balance and simplicity.
Hand-cut Ahi tuna tossed with avocado and mango salad, dressed in a sweet chili lime emulsion, served with crisp sweet potato and plantain chips, and finished with micro cilantro. A fresh and tropical delight.
A luxurious 2-gram serving of Tsar Nicoulai White Sturgeon Caviar, perfectly complemented by a crisp toasted crostini and a glass of our house champagne. An elegant, indulgent bite that pairs the richness of the caviar with the refreshment of champagne for a truly refined experience.
Two avocado tacos, shredded Napa cabbage, plant-based sweet chili cream sauce, pickled red onion, micro cilantro, salsa verde.
Tender artichoke charred to perfection, paired with a silky yuzu aioli and a squeeze of caramelized lemon, finished with nutty brown butter.
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
A modern twist on the classic wedge. Crisp iceberg topped with pickled red onion, a velvety coconut milk blue cheese dressing, and crunchy coconut bacon, finished with cherry tomatoes and red onion.
Crispy cauliflower florets with harissa, lime, and honey glaze. Served with coconut milk dill sauce and watermelon radish for a perfect balance of sweet, spicy, and refreshing.
Perfectly crispy shrimp in a sweet-and-spicy glaze, balanced with marinated cucumber and topped with wasabi aioli, pickled ginger.
Crispy king trumpet mushrooms perfectly seasoned and fried to a golden finish. Served with a rich San Marzano tomato sauce and a zesty, plant-based wasabi aioli. Topped with fresh microgreens.
Delicate squash blossoms tempura-fried with a light crunch, stuffed with whipped ricotta and drizzled with local honey. Finished with microgreens from the Coachella Valley for a fresh finish.
Exquisite Tsar Nicoulai White Sturgeon Caviar presented with all the traditional accompaniments—crostini, egg, chive, red onion, and crème fraiche—plus truffle-infused potato crisps for an indulgent crunch.
Exquisite Tsar Nicoulai White Sturgeon Caviar presented with all the traditional accompaniments—crostini, egg, chive, red onion, and crème fraiche—plus truffle-infused potato crisps for an indulgent crunch.