Dinner

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,
Sugar Snap Pea	Lebneh, Mandarinquat, Yuzu Kosho, Pea Tendrils, Peanut, Mint
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

Roasted Beets	Burrata, Tarragon, Pistachio, Pluot, Aprico
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
Octopus	Shelling Beans, Bacon, Fines Herbes, Seeds, Preserved Lemon
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
Ōra King Salmon	Asparagus, Fingerling Potato, Artichoke, Barigoule, Caper
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.
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