should you be in the mood...

oysters on the half shell
traditional mignonette, cocktail sauce consommé les 6 / 21

farm raised, sustainable caviar
market

uni egg
sea urchin, champagne beurre blanc, brioche croutons24

white truffle
pasta, risotto, omelette, or soft scramblemarket price

rodolphe le meunier brie
crème fraîche, black truffle40

Dine LA Tasting Menu

wild japanese yellowtail
fennel, california citrus

Or

nancy’s day boat sea scallop
celery root, chive($10 supplement)

vermilion rockfish
cauliflower, quince, vadouvan

Choice of

quinault river steelhead
baby carrot, sesame, wasabi

Or

liberty farms duck
smoked apple, daikon, chidori kale

Or

A5 Wagyu
satsuma imo, scallion ($40 supplemental)

rodolphe le meunier truffle brie
($25 supplement)

dark chocolate caramel praline ganache
passionfruit-banana ice cream

$100 / $155 with wine pairing

menu served exclusive of tax and gratuity

available until january 25th

Signature & Seasonal Tasting Menu

wild japanese yellowtail
fennel, california citrus

big island abalone
central coast chanterelle

nancy’s day boat sea scallop
celery root, chive

vermilion rockfish
cauliflower, quince, vadouvan

Choice of

quinault river steelhead
baby carrot, sesame, wasabi

Or

liberty farms duck
smoked apple, daikon, chidori kale

Or

A5 Wagyu
satsuma imo, scallion($25 supplemental)

tahitian squash
applewood yogurt, puffed buckwheat, apple cider granita

toffee pudding
yuzu, chai ice cream

$185 / $280 with wine pairing

menu served exclusive of tax and gratuity

Chef’s Tasting Menu

wild japanese yellowtail
fennel, california citrus

soy milk chowder
king crab, geoduck, uni

california spiny lobster
tokyo turnip, bergamot, tarragon, osetra caviar

big island abalone
chanterelle, pickled porcini

nancy’s day boat sea scallop
celery root, chive

quinault river steelhead
baby carrot, sesame, wasabi

a5 wagyu
satsuma imo, scallion

artisanal cheeses
seasonal accompaniments

fennel frond sorbet
pomelo, mint, olive

miso cheesecake
apple, ginger, walnut

dark chocolate caramel praline ganache
passionfruit-banana ice cream

$240 / $355 with wine pairing

menu served exclusive of tax and gratuity


chef, michael cimarusti / chef de cuisine, tristan aitchison / sous chef, amy wolf

*Menus and prices are subject to change without notice