Raw and Cold

yellowtail
persimmon vinegar, shiso, satsuma25

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 Mayonnaise15

abalone
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

black bass
fava bean, asparagus, rhubarb48

black cod
artichoke, mint38

liberty farms duck
ramp, strawberry40

pasta di granchio
pine nuts, peas, sungold tomatoes40

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