DINNER
S U M M E R 2024
Three Course $103**
Wine Pairings $58**
| Caviar Service | Kaluga, 28 Grams, Blini, Egg Yolk Jam, Scallion Emulsion, Lemon, Chives 89 |
|---|---|
| Bread Service | Cultured Butter 7 |
FIRST
| Japanese Sea Bream Crudo | Cucumber, Tomato, Green Strawberry, Avocado Puree, Yuzu Gel, Serrano, Cilantro |
|---|---|
| Chilled Asparagus | Citrus Sabayon, Lemon-Miso Vinaigrette, Pistachio Crumble, White Balsamic Gel |
| Farm Salad | Lettuces, Tomato, Strawberry, Crouton, Pecorino Romano, Lemon Vinaigrette |
| Grilled Octopus | Smoked Paprika, Morita Chili, Fingerling Potatoes, Celery, Lemon |
| Caledonian Prawns | Head-on, Smoked Cabbage Espuma, English Peas, Citrus, Aleppo, Garlic |
| Ricotta Dumpling | Crispy Speck, Garlic, Asparagus, Chives, Morel Mushrooms, Parmigiano Reggiano |
| Tomato Cavatelli | Tomato, 'Nduja Butter , Poblano, Garlic, Balsamic-Basil Gel, Purslane |
| Additional First | 31 | |
SECOND
| Stuffed Cabbage | Wild Rice, Lollipop Kale, Leek, Turnip, Garlic Purée, Vegetable Jus |
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| 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 | Castelfranco, Ramp Vinaigrette, Dill, Cornbread, Cherries, Calvados Pork Jus |
| Grilled Ribeye | Kimchi, Cabbage, Bok Choy, Korean Chili, Black Garlic, Sesame, Jus |
| A5+ Japanese Wagyu | Strip Loin, 4oz (Additional $65) Filet Mignon, 6oz (Additional $110) Ribeye Accompaniments |
| Additional Second | 51 | |
THIRD
| Milk Tea Granita | Brown Sugar Custard, Earl Grey Gelee, Timur Mascarpone, Jackfruit Sorbet |
|---|---|
| Citrus Almond Cake | Cardamom Cream, Grapefruit Tuile, Candied Kumquat, Almond Ice Cream |
| Smoked Chocolate Marquise | Passion Fruit-Yuzu Cremeux, Coco Nib Gavotte, Banana Ice Cream |
| Cheese Plate (Additional $6) | Bent River, Red Rock, Maia, Sogn, Lindeline, Seasonal Accompaniments |
| Additional Dessert | 21 | |
| Additional Cheese Plate | 27 | |
Executive Chef | Javier Lopez |
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| 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.