should you be in the mood...

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

farm raised sustainable caviar
golden royal osetra / grandeur white sturgeonmarket 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

black winter truffles
pasta, risotto or omelettemarket price

pasta mista
mussel, squid, spiny lobster50

black truffle brie
crème fraîche, black truffle40


Four Course Market Tasting Menu

hiramasa
tangerine, fatalii

vermilion rockfish
tahitian squash, chorizo

Choice of
quinault river steelhead
celery root, black truffle, nettle

Or
liberty farms duck
blood orange, kalamata

Or
A5 wagyu
pommes anna, creme de sesame($50 supplement)

chocolate
banana, rum raisin ice cream

$150 / $210 with wine pairing
exclusive of beverages, tax and gratuity


Signature & Seasonal Tasting Menu

hiramasa
tangerine, fatalii

santa barbara spot prawn
sweet pea, mint

nancy's down east scallop
morel, hazelnut

vermilion rockfish
tahitian squash, chorizo

Choice of
quinault river steelhead
celery root, black truffle, nettle

Or
liberty farms duck
blood orange, kalamata

Or
A5 wagyu
pommes anna, creme de sesame($25 supplement)

buddha's hand
fior di latte, honey

chocolate
banana, rum raisin ice cream

$200 / $300 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.