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DINNER
| Caviar Service | Kaluga, 28 Grams, Blini, Egg Yolk Jam, Chives 81 |
|---|---|
| Bread Service | Cultured Butter 7 |
FIRST
| Hiramasa Crudo | White Ponzu, Melon, Radish, Jalapeño, White Soy, Lime |
|---|---|
| Chilled White Asparagus | Citrus Sabayon, Lemon-Miso Vinaigrette, Pistachio Crumble, White Balsamic Gel |
| Farm Salad | Lettuces, Market Vegetables, Seeds, Goat Cheese, Citrus Vinaigrette |
| Grilled Octopus | Smoked Paprika, Morita Chili, Fingerling Potatoes, Celery, Lemon |
| Casarecce Pasta | King Trumpet, Hazelnut, Truffle, Kale, Parmigiano-Reggiano, Green Garlic |
| Nori Bucatini Pasta | Bonito Butter, Calabrian Chili, Garlic, Smoked Trout Roe, Sesame Bread Crumb |
| Additional First | 29 | |
SECOND
| Stuffed Cabbage | Wild Rice, Lollipop Kale, Leek, Turnip, Garlic Purée, Vegetable Jus |
|---|---|
| Ora King Salmon | Fish Fumet, Tomatillo, Epazote, Lime, Avocado, Shelling Beans, Chochoyotes |
| Young Chicken |
Sambal, Lacquered Eggplant, Lime, Puffed Rice, Ginger, Tomato, Galangal
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| Heritage Pork Loin | Pork Fritter, Corn Purée, Escarole, Peach, Fennel, Meyer Lemon |
| Grilled Ribeye | Charred Gai Lan, Black Garlic, Peanut, Lime, Coriander Vinaigrette |
| A5+ Japanese Wagyu(Additional $65) | Strip Loin, 4oz (Additional $65) Filet Mignon, 6oz (Additional $110) Ribeye Accompaniments |
| Additional Second | 49 | |
THIRD
| Stone Fruit Granita | Sparkling Wine, Honey, White Chocolate, Sweet Almond Ice Cream & Streusel |
|---|---|
| Sweet Corn & Blueberries | White Chocolate, Rompope, Blueberry Sponge Cake & Ice Cream |
| Horchata Rice Pudding | Guanaja Chocolate Cremeux, Horchata Mousse, Brownie |
| Cheese Plate (Additional $6) | Pecora Nocciola, Briana, Tea Rose, Bloomy Breeze, Reverie, Seasonal Accompaniments |
| Additional Dessert | 20 | |
| Additional Cheese Plate | 26 | |
Executive Chef | Javier Lopez |
|
| Chef de Cuisine | Miguel Gonzalez | |
| Pastry Chef | Filiberto Flores | |
***MENU SUBJECT TO CHANGE***
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
18% Service Charge added to all checks and paid out to all hourly employees - Any additional tip would be shared by your service team. If your service experience does not merit the Service Charge, our Management would be pleased to remove it from your check.