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 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
celtuce, satsuma, shiso blossom

warm fricassée of shellfish
big island abalone, giant clam, pistachio

nancy's down east sea scallop
leek fondue, black truffle

new zealand john dory
lobster mousseline, snap peas, jus de crustacés

troll-caught alaskan king salmon
sprouting cauliflower, meyer lemon, steelhead roe

or

liberty farms duck
smoked apple, napa cabbage, duck sausage

or

a5 wagyu beef
bone marrow, black truffle, pomme fondante($40 supplement)

apple, verbena sencha, buddha's hand

house-made ecuadorian chocolate
buckwheat, hazelnut, espresso

$295 per person / wine pairing for $125 additional
premium wine pairing for $275 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.