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
salt-roasted santa barbara spot prawns
rosemary, lemon, extra-virgin olive oilmarket price
uni egg
sea urchin, champagne beurre blanc, brioche croutons $35 (add golden kaluga caviar, $40 supplement)
tasting menu
king crab
kaluga caviar, coconut
sashimi
garden herb consommé, yuzu, turnip
red abalone
matsutake, abalone tare
nancy's down east sea scallop
celery root, pine nut
striped bass
autumn squash, cacao, jurançon
monkfish
chanterelle, pickled grape, anise hyssop
or
hudson valley squab
misozuke apple, quince, pomegranate
or
a5 wagyu
cauliflower, nettle, vadouvan($45 supplement)
pear, fermented sweet rice, vanilla
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.