should you be in the mood...

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

farm raised, sustainable caviar
golden royal osetra (bulgaria) / grandeur white sturgeon (idaho)market price

uni egg
sea urchin, champagne beurre blanc, brioche croutons 28

black winter truffles
pasta, risotto or omelettemarket price

black truffle brie
crème fraîche, black truffle40

salt-roasted santa barbara salt prawns
rosemary, lemon, extra-virgin olive oilmarket price

Signature & Seasonal Tasting Menu

kanpachi
tangerine, fatalii

santa barbara spot prawn
sweet pea, mint

nancy's down east sea scallop
morel, hazelnut

vermilion rockfish
tahitian squash, chorizo

Choice of

quinault river steelhead
celery root, black truffle, nettle

Or

liberty farms duck
blood orange, kalamata

Or

A5 wagyu
pommes anna, crème de sesame($25 supplemental)

buddha's hand
fior di latte, honey

chocolate
banana, rum raisin ice cream

$190 / $290 with wine pairing

menu served exclusive of tax and gratuity

Chef’s Tasting Menu

kanpachi
black truffle, burdock gelée, meyer lemon

kristal caviar
geoduck, miso

santa barbara spot prawn
sweet pea, mint

nancy's down east sea scallop
morel, hazelnut

black cod
tahitian squash, chorizo

vermilion rockfish
celery root, black truffle, nettle

a5 wagyu
pommes anna, crème de sesame

artisanal cheeses
seasonal accompaniments

rhubarb
litchi, shiso

parsnip
hazelnut, buckwheat

ban this dessert
passion fruit, cashew dulcey

$265 / $385 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