DINNER
Winter 2025
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, Strawberry, Avocado Puree, Yuzu Gel, Serrano, Cilantro |
|---|---|
| Farm Salad | Lettuces, Tomato, Strawberry, Crouton, Pecorino Romano, Lemon Vinaigrette |
| Grilled Octopus | Guajillo, Black Garlic Mole, Charred Onion, Black Lime, Labneh, Pepitas, Cilantro |
| Caledonian Prawns | Head-on, Smoked Corn, Peanuts, Succotash, Tomatillo, Scallion, Lime |
| Ricotta Gnudi | Parmigiano Reggiano, Broccolini Pesto, Pine Nut, Chili, Meyer Lemon |
| Handkerchief Pasta | Braised Chicken, Celery Root, Currant, Vin Jaune Wine, Maitake Mushroom |
| Additional First | 31 | |
SECOND
| Charred Red Beet 'Steak' | Gold Beet Chimichurri, Citrus, Potato Pavé, Black Garlic Purée, Horseradish Emulsion |
|---|---|
| New Zealand Salmon | Cockles, Cauliflower Purée, Kumquat, Tarragon, Artichoke Barigoule, Snap Peas |
| Free-Range Chicken Ballotine | Black Trumpet Mushroom, Swiss Chard, Cippolini Onion, Pancetta, Port Wine Jus |
| Speck-Wrapped Pork Loin | Polenta, Butternut Squash, Brussels Sprouts, Brown Butter, Pine Nuts, Apple, Rosemary |
| Grilled Ribeye | Japanese Sweet Potato, Korean Chili, Lime, Shiso, Sesame, Jus |
| A5+ Japanese Wagyu | Strip Loin, 4oz (Additional $65) Filet Mignon, 6oz (Additional $110) Ribeye Accompaniments |
| Additional Second | 51 | |
THIRD
| Mango Rice Pudding | Sansho Shortbread, Finger Lime, Thai Basil Cream, Lychee Sorbet |
|---|---|
| Kabocha Squash Pie | Tangerine Ganache, Turmeric Gelée, Tamari, Candied Pecan, Rum, Shiso Sorbet |
| Gianduja Fig Mousse | Fig-Tarragon Balsamic, Chocolate Pate Sucrée, Hazelnut Praline, Malted Milk Ice Cream |
| Cheese Plate (Additional $6) | Kunik, Clothbound Cheddar, Caspian, Seasonal Accompaniments |
| Additional Dessert | 21 | |
| Additional Cheese Plate | 27 | |
Executive Chef | Javier Lopez |
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| Chef de Cuisine | Marcos Guillen | |
***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.