should you be in the mood...
oysters on the half shell
daily selection, tarragon mignonetteles 6 / $30
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)
chef's tasting menu
one potato, two potato
golden kaluga caviar, garden herbs
shima aji
armenian cucumber, basil from our garden
uni
white asparagus, salted egg yolk
alaskan halibut
clam bouillon, grilled fava bean
santa barbara vermilion rockfish
morel, sorrel, miner's lettuce
japanese king mackerel
braised artichoke, artichoke purée, parsley pistou
or
liberty farms duck
murray farms gg1 cherries, chayote greens
or
a5 wagyu
charred eggplant, spring garlic confit, jus de boeuf($40 supplement)
strawberry, almond, citrus
house-made hawaiian dark chocolate
coconut, indonesian long pepper
$295 per person / wine pairing for $135 additional
premium wine pairing for $285 additional
menu served exclusive of tax and gratuity
chef, michael cimarusti / chef de cuisine, tristan aitchison / sous chefs, stephanie costas and cynthia hetlinger
*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.