DINNER
FALL 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 | Oregano Vinaigrette, Walnut, Garlic, Labneh Emulsion, Plum, Shiso |
| Caledonian Prawns | Head-on, Smoked Corn, Peanuts, Succotash, Tomatillo, Scallion, Lime |
| Spinach Bigoli Pasta | Smoked Mozzarella, Hazelnut, Sweet Onion, Meyer Lemon, Garlic |
| Tomato Cavatelli Pasta | 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 |
|---|---|
| New Zealand Salmon | Cockles, Cauliflower Purée, Kumquat, Tarragon, Artichoke Barigoule, Snap Peas |
| Young Chicken | Sambal, Lacquered Eggplant, Lime, Puffed Rice, Ginger, Tomato, Galangal |
| Bacon-Wrapped Pork Loin | Beans, Mustards, Pork Croquette, Braised Fennel, Peach, 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 Gelée, Timur Mascarpone, Jackfruit Sorbet |
|---|---|
| Kabocha Squash Pie | Tangerine Ganache, Turmeric Gelée, Tamari, Candied Pecan, Rum, Shiso Sorbet |
| Smoked Chocolate Marquise | Passion Fruit-Yuzu Cremeux, Cocoa Nib Gavotte, Banana Ice Cream |
| Cheese Plate (Additional $6) | McKinley, Afterglow, Trillium, Piedras, Briana, 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.