DINNER
S P R I N G 2024
Three Course $98
Wine Pairings $56
| Caviar Service | Kaluga, 28 Grams, Blini, Egg Yolk Jam, Scallion Emulsion, Lemon, Chives 89 |
|---|---|
| Bread Service | Cultured Butter 7 |
FIRST
| Kanpachi Crudo | Citrus-Habanero Vinaigrette, Passionfruit, Shiro Dashi Gelee, Kishu Mandarin, Kohlrabi |
|---|---|
| Chilled 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 |
| Caledonian Prawns | Head-on, Smoked Cabbage Espuma, English Peas, Citrus, Aleppo. Garlic |
| Ricotta Gnudi | Meyer Lemon, Black Pepper, Chives, Parmigiano-Reggiano Espuma |
| 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 |
|---|---|
| Market Fish | Cockles, Cauliflower Puree, Kumquat, Tarragon, Artichoke Barigoule, Fava Bean |
| Young Chicken | Sambal, Lacquered Eggplant, Lime, Puffed Rice, Ginger, Tomato, Galangal |
| Bacon-Wrapped Pork Loin | Broccoli di Ciccio, Mustard, Rosemary, Honeycrisp Apple, Calvados Pork Jus |
| Grilled Ribeye | Charred Gai Lan, Black Garlic, Peanut, Lime, Coriander Vinaigrette |
| A5+ Japanese Wagyu | Strip Loin, 4oz (Additional $65) Filet Mignon, 6oz (Additional $110) Ribeye Accompaniments |
| Additional Second | 49 | |
THIRD
| Spiced Carrot Granita | Cream Cheese, Raisin, Pineapple, Almond Streusel, Pecan Ice Cream |
|---|---|
| Citrus Almond Cake | Cardamom Cream, Grapefruit Tuile, Candied Buddha's Hand, Almond Ice Cream |
| Smoked Chocolate Marquise | Passion Fruit-Yuzu Cremeux, Coco Nib Gavotte, Banana Ice Cream |
| Cheese Plate (Additional $6) | Pleasant Ridge, Foxglove, Piper's Pyramide, Anabasque, Apricity, Seasonal Accompaniments |
| Additional Dessert | 20 | |
| Additional Cheese Plate | 26 | |
Executive Chef | Javier Lopez |
|
| Chef de Cuisine | Miguel Gonzalez | |
***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.