View/Print PDF
DINNER
FIRST
| Caviar | 28g Keluga Sturgeon Roe, Traditional Accompaniments (Additional $50) |
|---|---|
| Poached Oyster | Uni, Kaluga Caviar, Tarragon, Champagne |
| Hamachi Crudo | Kumquat, Coconut, Lime, Lemongrass, Salsa Seca, Ginger, Cilantro |
| Avocado | Citrus, Seaweed, Thai Basil, Puffed Rice, Black Radish, Sesame, Lime Oil |
| Sugar Snap Pea | Lebneh, Mandarinquat, Yuzu Kosho, Pea Tendrils, Peanut, Mint |
| Green Garlic Soup | Crème Fraîche, Sweet Garlic, Potato, Smoked Trout Roe, Dill |
| Farm Egg | Crispy Potato, Chorizo, Raclette, Finger Lime, Cilantro |
| Additional First Course | 18 | |
SECOND
| Steak Tartare | Wagyu Sirloin, Mustard, Piquillo, Marcona Almond, Caper, Yolk, Crostini | |
|---|---|---|
| Roasted Beets | Stracciatella, Dill, Green Strawberry, Red Walnut | |
| Grilled Maitake | Smoked Soy, Scallion, Lemon, Piloncillo, Calabrian Chile Oil | |
| Heirloom Carrot | Chermoula, Pickled Raisin, Kefir, Sunflower Seed, Mint | |
| White Asparagus | XO Sauce, Uni Aioli, Sea Bean, Thai Basil | |
| Spanish Octopus | Shelling Beans, Bacon, Seeds, Fines Herbs, Puffed Wild Rice, Preserved Lemon | |
| Cavatelli | Ramps, Lardo, Pistachio, Parmesan | |
| Additional Second Course | 21 | ||
THIRD
| Mushroom | King Trumpet, Meyer Lemon, English Pea, Black Truffle, Macadamia |
|---|---|
| Scallop | Turnip, Kohlrabi, Sprouting Cauliflower, Meyer Lemon-Horseradish, 'Chowder' |
| Ōra King Salmon | Asparagus, Fingerling Potato, Artichoke, Barigoule, Elephant Garlic, Caper |
| Young Chicken | Carrot, King Trumpet Purée, Mustard Greens, Vadouvan, Brioche |
| Heritage Pork | Loin, Fritter, Spring Lettuces, Rhubarb, Mustard Seed, Chervil, Pork Jus |
| Ribeye | Broccolini, Black Garlic, Peanut, Grilled Onion Jus, Smoked Soy |
| Wagyu | Japanese A5 8+ Grade, Ribeye Accompaniments ((Additional $55) |
| Additional Third Course | 39 | |
| Three-Course Dinner | 78 | Chef | Javier Lopez |
| Wine Pairing | 48 | 2019 | Spring |
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.