Valentine's Day

FIRST

Caviar	28g Kaluga Sturgeon Roe, Traditional Accompaniments (Supplement 50)
Hamachi	Kiwi, Avocado, Yuzu Kosho, Nori, Radish, Rice Cracker, Lemon
Grilled Maitake	Tamarind, Ginger, Garlic, Calabrian Chili, Rau RÄm, Star Anise, Scallion
Parsnip Soup	Apple Mostarda, Crème Fraîche, Five Spice Hazelnut

SECOND

Roasted Beets	Burrata, Grapes, Tarragon, Marcona Almonds, Black Pepper
Octopus	Persimmon, Pasilla Chile, Cilantro, Cannellini, Brussels Sprouts, Seeds
Farm Egg	‘Nduja Bolognese, Parmesan Crisp, Basil, Pepperonata, Smoked Potato Espuma
Chitarra	Lemon, Black Pepper, Celery Root, Sourdough Breadcrumbs

THIRD

ÅŒra King Salmon	Fennel, Pole Beans, Sunflower Seeds, Arugula, Lime Beurre Blanc, Purslane
Young Chicken	Carrot, King Trumpet Purée, Vadouvan, Mustard Greens, Brioche
New York Strip	Broccolini, Miso-Sweet Garlic Purée, Onion Jus, Smoked Soy, Peanuts
Wagyu	Japanese A5 8+ Grade, New York Strip Accompaniments (Supplement 55)

FOURTH

Banana	Chocolate Crémeux, Dulce de Leche, Banana Ice Cream, Ginger Tuile, Peanut Crumble
Strawberry	Coconut Custard, Basil Gelée, Key Lime Curd, Sesame Brittle, Strawberry Sorbet
Apple	Black Walnut, Pomegranate, Orange-Ginger Almond Cake, Brown Butter Ice Cream

Four-Course Dinner	150	Chef	Javier Lopez
Wine Pairing	75	2020	Valentine's Day

***MENU ITEMS SUBJECT TO CHANGE***
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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