should you be in the mood...

oysters on the half shell
daily selection, tarragon mignonetteles 6 / $24

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

ahualoa farms macadamia
golden kaluga caviar, caramelized shallot, nori

sashimi
kombu-cured heirloom tomato, shiso

norwegian king crab
dwelley farms sweet corn, fermented radish

hokkaido sea scallop
chanterelle, pancetta, celery root, black truffle

santa barbara vermilion rockfish
saltspring island mussel, butterball potato, saffron

columbia river king salmon
black truffle, pommes allumettes, pickled ramp

or

liberty farms duck breast
quince, spigarello, spring onion

or

a5 wagyu beef
matsutake, pumpkin, habanada($40 supplement)

pear, vanilla, citrus

house-made ecuadorian chocolate
cashew, bourbon, cinnamon

$295 per person / wine pairing for $125 additional
premium wine pairing for $265 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.