should you be in the mood...

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

farm-raised, sustainable caviar
with 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 kaluga caviar, $40 supplement)

chef's tasting menu

oyster
gently warmed, with golden kaluga caviar

tai sashimi
seville sour orange, ogo

maine lobster
summer squash

farfalle
dungeness crab, uni, geoduck, basil

black cod
poblano chile, pancetta, black truffle

wild california king salmon
dwelley farms sweet corn, nori, mussel nage

OR

liberty farms duck
duck sausage, chanterelle, cherry

OR

a5 wagyu beef
potato, morel, upland cress, bordelaise($40 supplement)

peach, verbena, almond

house-made hawaiian chocolate
chocolate gelato, whiskey

$225 per person/ $330 with wine pairing
$475 with premium wine pairing
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.