Raw and Cold

geoduck
cucumber, oro blanco, horseradish32

farmers market lettuces
shaved vegetables, lemon vinaigrette 12

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

Hot

Josephine’s Clam Fritters
Yuzu Kosho Mayonnaise15

foie gras
parsnip, black truffle, parmesan38

uni egg
sea urchin, champagne beurre blanc, brioche croutons (add osetra caviar, 40 supplement)35

abalone
sunchoke, foie, hazelnut, nori 27

black truffles
pasta, risotto, omelette, or soft scramblemarket

Main Courses

striped bass
matsutake, kalamansi, kelp45

vermilion rockfish
eggplant, shiso45

liberty farms duck
tahitian 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