Dinner

DINNER

Caviar Service	Kaluga, 28 Grams, Blini, Egg Yolk Jam, Crème Fraîche, Chives 81
Bread Service	Cultured Butter 7

FIRST

Farm Salad	Lettuces, Market Vegetables, Labne, Cumin, Cilantro, Parmigiano-Reggiano
Hiramasa Crudo	Passion Fruit, Mandarin, Avocado, Jicama, Furikake, Cilantro, Habanero
Fingerling Potato	Trout Roe, Leek, Bonito Butter, Lemon, Sesame Bread Crumbs, Dill, Chives
Crispy Octopus	Green Tomato, Seeds, Aji Amarillo, Coriander, Corn, Lime
Handkerchief Pasta	Mushroom, Brown Butter, Pine Nut, Salsify, Parmigiano- Reggiano, Lemon
Additional First Course \| 29

SECOND

Stuffed Cabbage	Wild Rice, Lollipop Kale, Leek, Turnip, Garlic Purée, Vegetable Jus
Murray Cod	Caper Beurre Blanc, Turnip, Carrot, Sorrel, Spinach, Pine Nut, Potato Purée
Young Chicken	Zucchini, Tahini, Sesame, Olive, Lemon, Pepperonata, Basil, Smoked Tomato Jus
Heritage Pork	Sprouting Cauliflower, Cabbage, Apple, Mustard Emulsion, Garlic, Jus
Grilled Ribeye	Charred Broccolini, Crispy Shallot, Date Purée, Macadamia, Jus
A5+ Japanese Wagyu (Additional $65)	4oz, Ribeye Accompaniments
Additional Second Course \| 46

THIRD

Sticky Toffee Pudding	Hoshigaki, Dates, Miso Toffee Sauce, Persimmon Tuile, Pine Nut Ice Cream
Raspberry Granita	Prickly Pear Sorbet, Lemon Verbena Gel, Sorrel, Raspberry Powder
Chocolate Cremeux	Peanut Butter Crumble, Graham Cracker, Marshmallow Fluff & Ice Cream
Cheese Plate (Additional $6)	Sofia, Red Rock, Ameribella, Seasonal Accompaniments
Additional Dessert \| 20
Additional Cheese Plate \| 26

Three-Course	95	Executive Chef	Javier Lopez
Wine Pairings	53	Chef de Cuisine	Miguel Gonzalez
WINTER	2 0 2 3	Pastry Chef	Filiberto Flores

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.