Raw and Cold

buri
tangerine, fatalii25

garden lettuces
shaved vegetables, lemon vinaigrette16

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

Hot

josephine’s clam fritters
yuzu kosho mayonnaise21

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

spiny lobster
carrot, coconut, curry33

aiori ika
yuzu, pickled ginger31

Main Courses

nancy's down east sea scallops
snap pea, turnip, miso48

vermilion rockfish
tahitian squash, chorizo45

quinault river steelhead trout
sunchoke, fines herbes48

pasta mista
mussel, squid, spiny lobster40

liberty farms duck
quince, spigarello51

a5 wagyu
slow-roasted cabbage, sauce au poivre30/Oz, (3 Oz Minimum)

italian white truffles
pasta, risotto, omelettemarket price


Four Course Market Tasting Menu
$120 / $180 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