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

celtuce, jicama, passion fruit, pickled ginger

salt spring island mussel chawanmushi
mussel broth, mussel gratiné

nancy's down east sea scallop
squash, squash blossom, scallop xo

vermilion rockfish
oregon matsutake, carrots from the garden of...

flambo shelling beans, smoked swordfish belly, black winter truffle


liberty farms duck
ground cherry, vadouvan, chidori kale, celery root


a5 wagyu
honeynut squash and sunchoke terrine, charred lime, sesame($45 supplement)

concord grape, mint, cognac

house-made hawaiian dark chocolate
coconut, indonesian long pepper

$295 per person / wine pairing for $145 additional
premium wine pairing for $290 additional
menu served exclusive of tax and gratuity

chef, michael cimarusti / chef de cuisine, tristan aitchison / sous chefs, danielle peterson, paul rago, silvano monasterios

*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.