Raw and Cold

geoduck, oyster
heirloom tomato, musica beans, opal basil32

farmers market lettuces
shaved vegetables, lemon vinaigrette 12

oysters on the half shell
Traditional Mignonette, Cocktail Sauce ConsomméLes 6 / 21


Josephine’s Clam Fritters
Yuzu Kosho Mayonnaise15

foie gras
coraline endive, black walnut 38

uni egg
sea urchin, champagne beurre blanc, brioche croutons (add osetra caviar, 40 supplement)22

sunchoke, foie, hazelnut, nori 27

white truffles
pasta, risotto, omelette, or soft scramblemarket

salt-roasted santa barbara spot prawn
rosemary, lemon, extra-virgin olive oilmarket

Main Courses

king salmon
matsutake, kalamansi, kelp45

black gill rockfish (dock to dish)
cranberry beans, buttermilk, chanterelle45

liberty farms duck
honeynut squash, savoy cabbage40

a5 wagyu
butterball potato, black truffle bordelaise 30/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