Raw and Cold

pacific native shellfish
cucumber, pear, macadamia32

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

Main Courses

king salmon
matsutake, kalamansi, kelp45

vermilion rockfish
eggplant, shiso45

liberty farms duck
honeynut squash, savoy cabbage40

a5 wagyu
salt-roasted celery root, sesame, lime30/Oz, (3 Oz Minimum)

Four Course Market Tasting Menu
$95 / $145 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