APPLE & ARUGULA
Point Reyes blue cheese, dried cranberries, candied pecans, sherry vinaigrette.
Recommended pairing: Auctioneer Chardonnay, Napa Valley, '24 — Glass 15 / Carafe 28 / Bottle 56
3 BY SAINT
Prix Fixe Menu • 49 per person
Available for Dinner only • Every Day
Recommended wine pairings, selected by our sommelier, offered by the glass • carafe • bottle.
COURSE ONE
SELECT FROM:
– or –
SAN MARZANO TOMATO BISQUE
Brioche grilled cheese, balsamic gastrique, chive oil.
Recommended pairing: Coeur de Terre Vineyard Pinot Noir, McMinnville, Oregon, '25 — Glass 16 / Carafe 30 / Bottle 60
COURSE TWO
SELECT FROM:
BRAISED SHORT RIB
White cheddar grits, glazed root vegetables, pumpkin seeds, natural braising jus.
Recommended pairing: VIK 'Milla Cala' Millahue Red Blend, Chile, '21 — Glass 21 / Carafe 40 / Bottle 80
– or –
MISO COD
Charred bok choy, pink grapefruit, forbidden black rice, coconut dashi.
Recommended pairing: Château Vannières Rosé, Bandol, France, '23 — Glass 18 / Carafe 34 / Bottle 68
– or –
HARVEST VEGETABLE RISOTTO
Butternut squash, cauliflower, yuzu, basil, Grana Padano.
Recommended pairing: Frog's Leap Sauvignon Blanc, Napa Valley, '24 — Glass 17 / Carafe 32 / Bottle 64
COURSE THREE
SELECT FROM:
BASQUE CHEESECAKE
Orange marmalade, socarrat tuile, cane sugar brûlée.
– or –
PASSION FRUIT SORBET
Pineapple, coconut chiffon cake, almond crumble.
Recommended dessert course pairing: Château de Cosse Sauternes, 2 oz. pour 17