should you be in the mood...
oysters on the half shell
daily selection, tarragon mignonetteles 6 / $36
farm-raised, sustainable caviar
blini and traditional accompanimentsmarket price
uni egg
sea urchin, champagne beurre blanc, brioche croutons $35 (add golden kaluga caviar, $40 supplement)
salt-roasted santa barbara spot prawns
rosemary, olive oil, lemonmarket price
tasting menu
kaluga caviar
country ham, giant clam, lemongrass
sashimi
nori, salted cherry leaf, crème fraîche
scallop
cauliflower, scallop xo
caramelle
crab, uni, sesame
striped bass
new potato, fava bean, red pearl onion
monkfish
chanterelle, pickled burdock, bonito
or
liberty farms duck
misozuke apple, quince, pomegranate
or
a5 wagyu
celery root fondant, stuffed morel, nettle($45 supplement)
red fruits, shiso, makrut lime
house-made hawaiian chocolate
parsnip, hazelnut
$375 classic menu / $495 chef's tasting menuwine and zero-proof beverage pairings availableall prices are exclusive of tax and gratuity, and are subject to change
chef, michael cimarusti / chef de cuisine, tristan aitchison / pastry chef, mac daniel dimla
*Menus and prices are subject to change without notice
*Please note that while we attempt to accommodate most dietary restrictions, there are instances where we cannot meet every limitation including, but not limited to, gluten-free, dairy-free and vegan diets.