should you be in the mood...

oysters on the half shell
traditional mignonette, cocktail sauce consommé les 6 / 21

farm raised, sustainable caviar
market

uni egg
sea urchin, champagne beurre blanc, brioche croutons24

santa barbara spot prawn
rosemary, lemon, extra-virgin olive oilmp

black truffle brie
crème fraîche , black truffle40

Providence Tasting Menu

kanpachi
nasturtium, espelette, lime

black cod
artichoke, mint

Choice of

california troll-caught king salmon
porcini, lardo

Or

liberty farms duck
chanterelle, pluot, cherry blossom

Or

A5 wagyu
charred kamo eggplant, nori($50 supplement)

artisinal cheeses
seasonal accompaniments($25 supplement)

70% chocolate
apricot, huacatay

$135 / $195 with wine pairing

menu served exclusive of tax and gratuity

Signature & Seasonal Tasting Menu

kanpachi
nasturtium, espelette, lime

coleman farms celtuce
geoduck clam, box crab, lemon verbena

santa barbara spot prawn
celebrity tomato, xo

black cod
artichoke, mint

Choice of

california troll-caught king salmon
porcini, lardo

Or

liberty farms duck
chanterelle, pluot, cherry blossom

Or

A5 wagyu
charred kamo eggplant, nori($25 supplemental)

corn
tahitian vanilla, mulberry, yogurt

70% chocolate
apricot, huacatay

$185 / $285 with wine pairing

menu served exclusive of tax and gratuity

Chef’s Tasting Menu

kanpachi
nasturtium, espelette, lime

coleman farms celtuce
geoduck clam, box crab, osetra cavair

peel 'n' eat spot prawn
shiso, basil, nuoc cham

aori ika
haricots, hazelnut, ogo

black cod
artichoke, mint

salmon belly
porcini, lardo

a5 wagyu
charred kamo eggplant, nori

artisanal cheeses
seasonal accompaniments

mango
makrut, finger lime

peach
jam mousse, lemon verbena

ban this dessert
harry's berries strawberries, pistachio

$240 / $360 with wine pairing

menu served exclusive of tax and gratuity


chef, michael cimarusti / chef de cuisine, tristan aitchison / sous chef, amy wolf

*Menus and prices are subject to change without notice