VALENTINE’S DAY 2 0 2 5
Four Course 250Wine Pairings 95
| CAVIAR SERVICE | Kaluga Caviar (additional $89) 28 Grams, Blini, Egg Yolk Jam, Scallion Emulsion, Chives, Citrus |
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TO START
| Chawanmushi | Black Truffle, Winter Squash |
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FIRST
| Farm Salad | Lettuces, Tomato, Strawberry, Crouton, Pecorino Romano, Lemon Vinaigrette |
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| Japanese Sea Bream Crudo | Cucumber, Tomato, Serrano, Strawberry, Avocado Purée, Yuzu Gel, Cilantro |
| Potato Leek Soup |
Crème Fraîche, Chives, Caviar
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SECOND
| Grilled Octopus | Guajillo, Black Garlic Mole, Charred Onion, Black Lime, Labneh, Pepitas, Cilantro |
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| Handkerchief Pasta | Braised Chicken, Celery Root, Currant, Vin Jaune Wine, Leek, Maitake |
| Ricotta Gnudi |
Parmigiano Reggiano, Broccolini Pesto, Pine Nut, Chili, Meyer Lemon
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| Pork Croquette |
Butternut Squash, Apple, Pine Nut, Polenta, Brussels Sprouts, Jus
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MAIN
| Charred Red Beet ‘Steak’ | Gold Beet Chimichurri, Black Garlic Purée, Potato Pavé, Horseradish, Citrus |
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| New Zealand Salmon | Cockles, Cauliflower Purée, Kumquat, Tarragon, Artichoke, Barigoule, Snap Peas |
| Young Chicken | Sambal, Lacquered Eggplant, Lime, Puffed Rice, Ginger, Tomato, Galangal |
| 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 |
DESSERT
| Mango Rice Pudding | Sansho Shortbread, Finger Lime, Thai Basil Cream, Lychee Sorbet |
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| Kabocha Squash Pie | Tangerine Ganache, Turmeric, Gelée, Tamari, Candied Pecan, Dark Rum, Shiso Sorbet |
| Gianduja Fig Mousse | Fig-Tarragon Balsamic, Chocolate, Pâte Sucrée, Hazelnut Praline, Malted Milk Ice Cream |
| Cheese Plate (Additional $6) | McKinley, Kunik, Trillium, Anabasque, Briana, Seasonal Accompaniments |
TO FINISH
Seasonal Mignardise
| Executive Chef | Javier Lopez |
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| Chef de Cuisine | Marcos Guillen |
| Pastry Chef | Samantha Armstrong |
***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 in full 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.