should you be in the mood...

oysters on the half shell
traditional mignonetteles 6 / 21

farm raised sustainable caviar
grandeur osetra / two tone osetramarket price

garden lettuces
shaved vegetables, lemon vinaigrette16

uni egg
champagne beurre blanc, brioche croutons (add osetra caviar, 40 supplement)28

salt-roasted santa barbara spot prawn
rosemary, lemon, extra-virgin olive oilmarket price

josephine’s clam fritters
yuzu kosho mayonnaise21

chilean black truffles
pasta, risotto or omelettemarket price

uni pasta
scallion, chili, santa barbara sea urchin45

black truffle brie
crème fraîche, black truffle40


Chef's Tasting Menu

kanpachi
sungold tomatoes, kombu

santa barbara spot prawn
vietnamese flavors, prawn consommé

tai snapper
uni, pickled ramp, mussels

black cod
sweet potato, miso, bonito butter

Choice of
liberty farms duck
five-spice, romano beans, plum

Or
A5 wagyu
tomato, porcini($40 supplement)

black truffle brie
crème fraîche, black truffle($25 supplement)

nectarine
verbena, almond sorbet

ban this dessert
strawberry, dulcey

$200 / $305 with wine pairing
exclusive of beverages, 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.