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

sashimi
celtuce, passion fruit

uni
geoduck, buckwheat, snap peas

sea scallop
morel, scallop xo

icelandic cod
fennel, kumquat, zucchini, saffron

alaskan king salmon
hakurei turnip, daikon, black truffle

or

millbrook farms venison
blackened apple, rosemary sablé

or

a5 wagyu
flowering broccoli, kalette, aged vinegar($45 supplement)

california citrus, ginger, vanilla

house-made hawaiian chocolate
pecan, barley

$295 per person / wine pairing for $145 additional
premium wine pairing for $295 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.