Menu

Select Menu Highlights

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    Gnocchi
    Gnocchi ~ Hand-Rolled Potato Gnocchi with San Juan Island Spot Prawns, Roe Emulsion & House-Made Guanciale
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    Beef Short Rib
    Beef Short Rib ~ Painted Hills Beef Short Rib Cooked 48 Hours, Parsley-Truffle and Horseradish with Potato Puree and Nantes Carrots
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    Scallops
    Scallops ~ Seared Sea Scallops with Baby Leeks, Porcini’s, Rocket & Grain Mustard
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    Lamb Loin
    Lamb Loin ~ Anderson Valley Lamb Loin with Celery Root, Artichokes, Currant Tappenade & Fennel
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    Raviolo
    Ravioli ~ Mascarpone Raviolo with Prosciutto, Soft Cooked Duck Egg, Watercress and Garden Onions
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    Basil
    Basil ~ Basil Pot de Crème, Goats Milk Panna Cotta and Sesame Mousse with Seasonal Garnish
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    Bacon -N- Eggs
    Bacon -N- Eggs ~
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    Burratta Salad
    Burratta Salad ~ House-Made Burratta Warmed in Olive Oil with Hazelnuts, Sweet Peas and Hayashi Garden Vegetables
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    Squid
    Squid ~ Monterey Bay Squid “La Plancha” with Pickled Ramps, Chorizo, Puy Lentils & Celery Emulsion
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    Strawberry
    Strawberry ~ Vanilla Savarin with Starwberries & Rhubarb, Lime Yuzu Gelee, Rose Brulee & Hibiscus Merignue
Gnocchi
Beef Short Rib
Scallops
Lamb Loin
Raviolo
Basil
Bacon -N- Eggs
Burratta Salad
Squid
Strawberry

CRUSH cuisine is a personal style. One which can be defined by the sensibilities, inspirations & journey of Chef Jason Wilson and the work he does with his team.

This personal style of cuisine is based on a perspective where quality takes precedence. The precise manner in which the highest quality ingredient is handled, grown or raised — with respect for the season — dictates an overwhelming freshness. We utilize a Modern American approach, employing French Technique as a starting point for our work.

From the bread & butter you start with, to the chocolates & cookies you finish with, we pride ourselves on making everything in house from scratch.

Check out our 2013 holiday menus: