Zostera

A 6-course tasting menu featuring a selection of the chef's seasonal dishes. Focuses on seafood, poultry, and vegetables with a French influence. A complete dining experience.

The full 8-course tasting experience exploring the transition between winter and spring. Includes additional courses like squid and squash compared to the Immersion menu.

A vegetable dish highlighting fresh asparagus paired with the resinous aroma of Douglas pine. Likely features tender stalks with an earthy, forest-like flavor profile.

Arctic char, a cold-water fish similar to salmon or trout, served with pungent wild garlic. The fish is likely delicate and flaky, complemented by the herbal spice of the garlic.

Fresh scallops prepared simply to showcase their natural sweetness and tenderness. Saint-Malo is a coastal region in France known for high-quality seafood.

A main course featuring the catch of the day alongside shellfish and seaweed. Provides a pure taste of the ocean with briny and savory flavors.

A savory meat dish featuring poultry paired with earthy, smoky beets. Offers a comforting combination of textures and winter root vegetable flavors.

A dish utilizing the natural sweetness of squash brightened by zesty citrus fruits. Can serve as a sweet-savory course or a light dessert.

A unique dessert combining rich chocolate with peppery red seaweed. A sophisticated interplay of sweet, bitter, and spicy marine notes.