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DINNER
FIRST
| Kaluga Caviar | Sturgeon, 28 Grams, Traditional Accompaniments (Additional $50) |
|---|---|
| Champagne Poached Oyster | Santa Barbara Uni, Kaluga Caviar, Béarnaise, Tarragon |
| Hamachi Crudo | Kiwi, Avocado, Yuzu Kosho, Nori, Black Radish, Rice Cracker, Lemon |
| Strawberry Gazpacho | Crème Fraîche, Togarashi Tuile, Brioche, Cucumber, Green Tomato Granita, |
| Roasted Beets | Burrata, Tarragon, Pistachio, Pluot, Apricot |
| Tomato | Melon, Coconut, Puffed Rice, Serrano, Thai Basil, Fish Sauce, Mint |
| Farm Egg | Crispy Potato, Chorizo, Raclette, Finger Lime, Cilantro |
| Additional First Course | 21 | |
SECOND
| Grilled Maitake | Smoked Soy, Scallion, Lemon, Piloncillo, Calabrian Chile Oil |
|---|---|
| Heirloom Carrot | Chermoula, Pickled Raisin, Kefir, Sunflower Seed, Mint |
| Grilled Eggplant | Salsa Verde, Chickpea Crisp, Pine Nut, Yogurt, Fennel, Garlic, Lemon |
| Prawns | Eggplant Purée, Harissa, Ancient Grains, Green Tomato, Labneh, Dill, Grapes |
| Octopus | Smoked White Beans, Bacon, Tomato, Seeds, Tomatillo, Mojo Rojo, Cilantro |
| Steak Tartare | Seeded Crostini, Radish, Dill, Horseradish Aïoli, Crispy Shallot |
| Chitarra | Calabrian Chile, Corn, Lemon, Garlic, Parsley, Sourdough Breadcrumbs |
| Additional Second Course | 23 | |
THIRD
| King Trumpet Mushroom | Black Truffle, Meyer Lemon, English Pea, Macadamia |
|---|---|
| Halibut | Arugula, Pole Beans, Sunflower Seeds, Fennel, Beurre Blanc, Purslane, Lime |
| Pan Seared Diver Scallop | Turnip, Kohlrabi, Sprouting Cauliflower, Meyer Lemon-Horseradish, ‘Chowder’ |
| Roasted Young Chicken | Carrot, King Trumpet Purée, Mustard Greens, Vadouvan, Brioche |
| Heritage Pork | Loin, Fritter, Haricot Verts, White Grits, Peach Gastrique, Mustard Seed, Jus |
| Grilled Ribeye | Broccolini, Miso, Sweet Garlic Purée, Onion Jus, Smoked Soy, Peanuts |
| Japanese Wagyu | Seared A5 8+ Grade, Ribeye Accompaniments (Additional $58) |
| Additional Third Course | 38 | |
| Three-Course Dinner | 82 | Chef | Javier Lopez |
| Wine Pairing | 48 | 2019 | Summer |
An 18% Service Charge will be added to all checks and paid out to all hourly employees - Any additional tips 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.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness.
71Above is a registered trademark with the USPTO.