Raw and Cold

black bass sashimi
pomegranate, grapefruit, ume 22

farmers market lettuces
shaved vegetables, lemon vinaigrette 12

naked cowboy (ny), kumamoto (wa), shigoku (wa)
Traditional Mignonette, Cocktail Sauce ConsomméLes 6 / 21


Josephine’s Clam Fritters
Yuzu Kosho Mayonnaise15

foie gras
aged port, roasted shallot, black truffle35

uni egg
sea urchin, champagne beurre blanc, brioche croutons 20

big island abalone
eggplant, turnip, nori27

Main Courses

nancy’s day boat sea scallops
parsnip, pepitas45

vermilion rockfish (dock to dish)
smoked butterball potato, stinging nettle, watercress 45

striped bass
winter vegetables, truffle bouillon45

liberty farms duck
celery root, pear, chamomile 40

a5 wagyu
tahitian squash terrine, pickled shiitake, miso30/Oz, (3 Oz Minimum)

Four Course Market Tasting Menu
$95 / $140 with wine pairing
exclusive of beverages, tax and gratuity

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

*Menus and prices are subject to change without notice