Signature & Seasonal Tasting Menu

pacific native shellfish
cucumber, pear, macadamia

abalone
sunchoke, foie, hazlenut, nori

tortellini
spider crab, spot prawn, ginger

vermilion rockfish
eggplant, shiso

Choice of

king salmon
matsutake, kalamansi, kelp

Or

liberty farms duck
honeynut squash, savoy cabbage

Or

A5 Wagyu
salt-roasted celery root, sesame, lime
($25 supplemental)

watermelon, green tomato, tomatillo, basil

satsuma-imo, yuzu, crème fraîche

$185 / $275 with wine pairing

menu served exclusive of tax and gratuity

Chef’s Tasting Menu

sea urchin
honeynut squash

spiny lobster
macadamia, white truffle

spider crab
yuzu, egg, crab consommé

abalone
sunchoke, foie, hazelnut, nori

santa barbara spot prawn on sunset

vongole, vongole, vongole

mackerel
eggplant, shiso

a5 wagyu
salt-roasted celery root, sesame, lime

artisanal cheeses
seasonal accompaniments

apple, fennel

dulcey, hazelnut, blackberry

pear, ginger, illanka

$220 / $330 with wine pairing

menu served exclusive of tax and gratuity

Providence Tasting Menu

pacific native shellfish
cucumber, pear, macadamia

vermilion rockfish
eggplant, shiso

Choice of

king salmon
matsutake, kalamansi, kelp

Or

liberty farms duck
honeynut squash, savoy cabbage

Or

A5 Wagyu
salt-roasted celery root, sesame, lime
($50 supplemental)

selection of artisanal cheeses
($25 supplemental)

satsuma-imo, yuzu, crème fraîche

$120 / $170 with wine pairing

menu served exclusive of tax and gratuity

should you be in the mood...

oysters on the half shell
traditional mignonette, cocktail sauce consommé les 6 / 21

farm raised, sustainable caviar
market

uni egg
sea urchin, champagne beurre blanc, brioche croutons22

foie gras
coraline endive, black walnut38

white truffles
pasta, risotto, omelette, or soft scramblemarket


chef, michael cimarusti / chef de cuisine, tristan aitchison / sous chef, amy wolf

*Menus and prices are subject to change without notice