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DINNER
FIRST
| Caviar | 28g Keluga Sturgeon Roe, Traditional Accompaniments (Supplement 50) |
|---|---|
| Oyster | Poached, Uni, 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
| Endive | Pear, Dill, Lemon, Walnut, Cheddar Shortbread, Watercress |
|---|---|
| Steak Tartare | Wagyu Sirloin, Mustard, Piquillo, Marcona Almond, Caper, Yolk, Crostini |
| Carrot | Chermoula, Pickled Raisin, Kefir, Sunflower Seed, Mint |
| White Asparagus | XO Sauce, Uni Aioli, Sea Bean, Thai Basil |
| Octopus | Shelling Beans, Bacon, Seeds, Fines Herbs, Puffed Wild Rice, Preserved Lemon |
| Garganelli | Mascarpone, Pecoirno Butter, Black Pepper, Parmesan |
| Additional Second Course | 21 | |
THIRD
| Mushroom | King Trumpet, Meyer Lemon, English Pea, Black Truffle, Macadamia |
|---|---|
| Scallop | Heirloom Carrot, Coconut, Curry, Almond, Chile de Árbol |
| Ōra King Salmon | Lobster Navarin, Acquerello Rice, Saffron, Winter Squash, Fennel, Chili |
| Young Chicken | Brioche Stuffing, Sweet Potato, Truffle, Banyuls, Cranberry, Sage |
| Duck | Roasted Breast, Crispy Fritter, Beets, Balsamic, Blackberry Gastrique |
| Ribeye | Broccolini, Black Garlic, Peanut, Grilled Onion Jus, Smoked Soy |
| Wagyu | Japanese A5 8+ Grade, Ribeye Accompaniments (Supplement 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.
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