Raw and Cold

nasturtium, espelette, lime25

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

uni egg
champagne beurre blanc, brioche croutons (add osetra caviar, 40 supplement)24

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

Main Courses

california troll-caught king salmon

black cod
artichoke, mint38

liberty farms duck
chanterelle, pluot, cherry blossom40

pasta mista
spot prawn, mussel, crab40

a5 wagyu
charred kamo eggplant, nori30/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