DEGUSTATION MENUS
6 Course Découverte $95
9 Course Spontanée $169
(Limited to the entire table only)
Wine Pairing Available
| Split Charge |
8 |
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| FIRSTS |
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| Organic Heirloom Tomato, Shaved Seasonal Vegetable Salad, Sherry Vinaigrette |
18 |
| Scallop Sushi, Yuzu Kosho, Dashi Gelee, Cucumber, Avocado |
21 |
| Chino Farm Corn Soup, Braised Pork Belly, Pop Pork Skin |
18 |
| Sweetbread Fricassee, Orichette, Morel Mushroom |
19 |
| Maine Lobster Risotto, Shellfish Emulsion, Kaffir Lime |
23 |
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| SECONDS |
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| Roasted Alaskan Halibut, Wild Mushroom, English Pea Puree, Asparagus |
42 |
| Wild Seabass, Ras El Hanout-Swisschard, Artichoke Parmesan Puree |
38 |
| Salt Crusted Elysian Field Lamb, Herbed Burrata Ravioli, Wild Arugula, Tomato Confit |
48 |
| Jidori Chicken, Ricotta Gnocchi, Saffron Emulsion, Onion Soubise, Broccolini |
38 |
| Roasted Beef Au Poivre & Braised Shortrib, Fingerling Potato, Crème Fraiche |
42 |
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| THIRDS |
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| Chocolate Beignets, Roasted Apricot, Thyme Ice Cream |
15 |
| Poached Fig Tart, Saffron Cream, Black Pepper Ice Cream |
15 |
| Orange Parfait, Smoked Tea Air, Curry Emulsion, Quinoa Crackling |
15 |
| Chocolate-Whiskey Truffle Soufflé, Caramel Sauce, Vanilla Bean Ice Cream |
18 |
| Peanut Butter-Gelee, Milk Tuile, Brioche Ice Cream |
15 |
| 3 Course Dessert Découverte |
29 |
| 6 Course Dessert Découverte |
55 |
| Selection of 3 Cheeses |
20 |
| Selection of 6 Cheeses |
35 |
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| Executive Chef/Owner David Myers |
Pastry Chef Ramon Perez |
| Chef de Cuisine Kuniko Yagi |
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menu subject to change |
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