Raw and Cold

persimmon vinegar, shiso, satsuma25

garden lettuces
shaved vegetables, lemon vinaigrette16

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


josephine’s clam fritters
yuzu kosho mayonnaise15

morel, genmai cha29

salt-roasted santa barbara spot prawns
extra-virgin olive oil, lemon, rosemarymarket

uni egg
sea urchin, champagne beurre blanc, brioche croutons24

Main Courses

california troll-caught king salmon
fava bean, asparagus, rhubarb48

black cod
artichoke, mint38

liberty farms duck
ramp, strawberry40

pasta mista
squid, mussel, spot prawn40

a5 wagyu
swede, kelp, mustard30/Oz, (3 Oz Minimum)

Four Course Market Tasting Menu
$95 / $150 with wine pairing
exclusive of beverages, tax and gratuity

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

*Menus and prices are subject to change without notice