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
pacific oyster
dongchimi, lime, garden herbs
sashimi
sungold tomato, basil
red abalone
patty pan squash, egg sabayon, abalone dashi
hokkaido scallop
carrot, scallop xo
striped bass
vadouvan, eggplant, french sorrel
columbia river king salmon
chanterelle, romano bean
or
liberty farms duck
cherry, porcini
or
a5 wagyu
brentwood corn, summer peppers($45 supplement)
peach, yuzu, red shiso
house-made hawaiian chocolate
buckwheat, miso
$375 classic menu / $495 chef's tasting menuwine and zero-proof beverage pairings availableall prices are exclusive of tax and gratuity
chef, michael cimarusti / chef de cuisine, tristan aitchison / pastry chef, mac daniel dimla / sous chefs, danielle peterson, max owen
*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.